Reel Seafood

Reel Seafood Restaurant Review:

Chef/owner David Silverman has enjoyed a long restaurant career, ranging from preparing sushi to tapas. His wife Karen directs the front of the house. Nautical-influenced ambience culminates in a mural of shrimp boats at the far wall. The duo offers a menu of American classics and Southern specialties in the seafood realm. Consider a respectable gumbo or New England-style clam chowder for starters, although we thought the sesame-influenced tuna tartare was the evening's winner among appetizers. Check out specials for a main course. The evening of our visit, the Arctic char special was a standout, and pan-sautéed flounder could not have been fresher. Accompaniments are styled to suit each specific dish. Shrimp and grits are made with stone-ground grits from Logan Turnpike, a local supplier; this option also appears on the brunch menu. There are steak and chicken selections for diners who abjure seafood, and lunch explores classic seafood sandwiches, from lobster rolls (New England) to po' boys (New Orleans). Desserts, all made in house, range from crème brûlée to Key lime tart and bread pudding with bourbon sauce and salted caramel ice cream. The wine list isn't exciting, so we advocate bringing your own and paying a $15 corkage fee.