20 Feet Seafood Joint
After more than five years, this no-frills counter-service restaurant still offers top-notch seafood at modest prices. Chef-owner Marc Cassel (famous for his tenure at the Green Room) consistently sources impeccably fresh denizens of the deep and turns them into items on a varied menu. Dishes range from simple classics—fried Ipswich clams, fish and chips, po’boys, raw oysters—to more sophisticated fare like pineapple ponzu oyster shooters, spicy Green Room mussels, and Bay of Fundy salmon specials. Carnivores can enjoy pork belly banh mi or bowls of ramen. The silky cream pies are worth the calories. We’ve returned again and again and never been disappointed.