Quick Hits: A Look at the New Captain Fishbones

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Photo Credit: Captain Fishbones

The team behind some of Boston’s most successful restaurants has expanded to the South Shore. There’s a new owner of Captain Fishbones that recently sailed into Quincy’s Marina Bay and you may recognize some of their names (Donato Frattaroli, Donato Frattaroli Jr., Pino Maffeo and John Carlino) as the Frattaroli family is best known for their haute North End restaurants (think Il Molo, Artu, Lucia and Ducali to name a few).

Executive Chef Jose Cardoza has created a seafood centric menu that keeps the focus on all things fresh and local with raw bar selections like Wellfleet oysters and main features of pan roasted haddock with local clams. The restaurant expanded their patio to include an enormous outdoor bar with a front row oceanfront view overlooking Marina Bay (summer dining doesn’t get much better than this).

Photo Credit: Captain Fishbones

Get started with a sampling of uber fresh tuna tartare served atop a small layer of white rice topped with fresh greens and fresh avocado served with a side of crispy chips. The crispy calamari here takes a fun twist with the addition of capers and fiery banana and cherry peppers. For main dishes, try the baked stuffed lobster filled with scallops and shrimp for the ultimate summer dish. We love the clams in linguine, a hearty dish filled with tomatoes, chopped clams topped with even more clams served in a delicious white wine garlic sauce. Keep an eye out for daily selections that include pan seared sea bass on a polenta cake with cucumber relish served with a side of sauteed broccoli.

Photo Credit: Captain Fishbones

Other seafood offerings include grilled swordfish with sweet potato medallions; baked scallops served in a white wine butter sauce and an enormous fisherman’s platter filled with all of your favorite specialties from the sea (clams, scallops, cod and shrimp).

If you are looking for a non-seafood dish, try the grilled ribeye with mashed potatoes in green beans; New England pot roast (made even better with slow braised short rib); chicken Milanese or steak frites served with a side of golden garlic parmesan fries.

Photo Credit: Captain Fishbones

If you can save room for dessert (we didn’t, but that makes an excuse for a return visit), the banana bread pudding with salted caramel ice cream sounded like the perfect sweet ending.

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