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.

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local cuisine "a place without pretension" ing with onions, peppers, and tomatoes; or a baked scrod ($15.95), stuffed either with a spiced crab stuffing or vegetable stuffing and draped with hollandaise sauce. The Maryland crab cakes can be had as a sandwich or an appetizer, but those wishing to make a dinner of them can choose the fishcake sampler ($8.95), which includes the crab cake version, served also with a salt cod cake, and a salmon cake. Sides for all entrees include a choice of two of the following: baked potato, French fries, rice pilaf, vegetable of the day, coleslaw, or lettuce and tomato. The Captain's breakfast and brunch menus offer omelets, French toast, pancakes, and egg dishes, but, as expected here, they happily include some items that showcase the seafood orientation of the restaurant. The Maine Catch ($8.95), for example, offered both at breakfast and for brunch, is a take on eggs Benedict, except Maine crabmeat here replaces the Canadian bacon of the traditional rendition. An alternate version of this same dish, smoked salmon eggs Benedict ($8.95), substitutes Sullivan Harbor smoked salmon for the bacon. The Nova Scotian omelet ($8.96) uses the same Sullivan Harbor salmon in a three-egg version with sautéed green peppers, onions, and cheddar cheese. Those wanting to forego seafood early in the day can choose from more conventional breakfast and brunch items: the corned beef hash and eggs ($7.95); cinnamon raisin French toast ($6.95); or scrambled eggs with sautéed mushrooms, bacon, spinach, and melted Boursin cheese, served open face over light rye toast ($7.50). Why do neighborhood places like Captain Marden's Table & Takeaway appeal to their loyal clientele? For the same reason that rustic clam shacks draw us in during the summer months: there is something comforting about a place without pretension. A restaurant that takes the freshest fish and local ingredients and creates meals 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 that are predictably delicious. In an age of international fast food and conglomerate-owned fine dining chains, sometimes the experience of eating in a place that feels like home and reminds us of a simpler time can be remarkably refreshing. If you're in the mood for fresh seafood prepared simply and superbly, you'll want to claim your seat at The Captain's Table. 182

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