Summer never ceases at Sturbridge Seafood, a fetching beach-bistro where oysters abound. Settle in at one of the butcher paper clad high-top tables to admire the open kitchen views and set to work making careful selections from the raw bar. Servers will be happy to provide articulate tasting notes and thoughtful suggestions upon your request.

Pair buttery, sweet oysters (Duxbury, Raspberry Point, and WiAnno) with a gin cocktail like the Basil-Lime Gimlet, made with fresh squeezed lime, fresh basil, Tanqueray and a dash of simple syrup. Juniper’s natural bitterness balances the salinity of east coast bivalves allowing for a pop of subtle citrus to emerge. Dry gins like Tanqueray provide a stark contrast between the sweet and briny notes of plump, succulent selections such as these.

Pair crisp, clean oysters (Malpeque, Wellfleet, Village Bay) with a glass of Sauvignon Blanc. The flinty aroma of Whitehaven Sauvignon Blanc complements each oyster’s distinct minerality, particularly the tender Malpeques. Bright grapefruit notes and bracing acidity enhance the lettuce-like freshness of each of these offerings.

Guests eager to welcome the autumn months will enjoy seasonal entrees, including the grouper served over house made sweet potato gnocchi and the pan seared scallops presented on a bed of butternut squash risotto. Sturbridge Seafood is open Tuesday through Saturday from 11 a.m. to close and Sundays from 12 p.m. to 9 p.m. Call (508)347-2600 to inquire about reservations.

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