Today’s culinary landscape is all about über-local ingredients and farm-to-table cooking. But America’s seafood restaurants were sourcing fish from their backyard long before it was popular.
For many of us, unfussy joints define seafood at its best. After all, what could be better than plump, juicy bivalves paired with a cold beer and views of bobbing boats? Or picking crabs on brown paper–covered communal tables, your hands a mess of clarified butter and Old Bay?