WellesleyWeston Magazine

SPRING 2013

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

Issue link: http://wellesleywestonmagazine.epubxp.com/i/107826

Contents of this Issue

Navigation

Page 181 of 203

seafood standbys, some with their own signature flourishes. Captain Roy's Mussels ($7.95), for instance, contains the usual plump, sweet BETH FURMAN Prince Edward Island mussels, but this version is made without chorizo and tomatoes, and is instead prepared in a silken, garlicky wine sauce studded with capers and accompation supplying restaurants, and, since 1985, a homey, informal restau- nied by unusually good triangles of dense garlic bread. Shrimp can be rant serving forth fresh seafood to hungry regulars: The Captain's had either as jumbo shrimp cocktail (at $2.25 each) or grilled and Table and Takeaway. savory with garlic ($6.95). A quesadilla is stuffed with shards of lobster Still shining from a recent update of the interior, the 62-seat restau- meat ($8.95). Of course, a seafood shanty would not be authentic rant is a bit dressier than a conventional clam shack, but still simple without chowders, and Captain Marden's versions include a dense, with clean, white walls, plain tables with no tablecloths, bright over- creamy take on seafood chowder ($4.50 a cup/$6.95 a bowl) and head lighting, and simple wall decorations. There is the occasional creamy clam chowder punctuated with sweet bits of clam and potato quirk in the service style, so that the meals are served on china but tar- ($3.50 a cup/$4.95 a bowl). tar and cocktail sauces, for example, arrive at the table in the informal Lunch and dinner share the same menu here, and diners can opt for plastic cups normally used for take-out baskets. But the solicitous wait selections off the "Small Fare" menu, including a grilled salmon fillet staff is also quick to bring wine glasses for patrons who choose to sandwich ($8.95); a Maryland crab cake sandwich ($8.95); a seafood bring their own alcohol to accompany dinner, along with hearty roll of either fried whole clams ($13.95), fried oysters ($10.95), crab blocks of fresh cornbread for the table. The Captain's kitchen has been led for twenty years by Brazilian- We l l e s l e y We s t o n M a g a z i n e | s p r i n g 2 0 1 3 born chef Sylvio Desa, and he ably serves forth an abundance of 180 left to right: Lobster Roll with a side of coleslaw, Classic Eggs Benedict with Sullivan Harbor Smoked Salmon, and Grilled Tuna Steak and Shrimp

Articles in this issue

Archives of this issue

view archives of WellesleyWeston Magazine - SPRING 2013