The Raw Bar.
Cambridge's largest raw bar. Eight to ten varieties of oysters shucked to order daily, plus littleneck clams, shrimp cocktail, and lobster. We feature a 1,500-gallon live lobster tank and twin 80-gallon steam kettles right in the dining room.
See the Menu →Lobster Roll
Fried Seafood
Oysters
Clambake
Chef Jasper White.
James Beard Award winner. Author of Lobster at Home and Fifty Chowders. Jasper opened this restaurant in May 2000 after years of running some of Boston's most celebrated kitchens. His philosophy was simple: serve the best New England seafood without the tablecloths. He passed in 2024, but his recipes and standards remain the foundation of everything we serve.
OUR StoryFounder (1954 – 2024)
Private Events
Your Clambake. Our Kitchen.
Private function space for up to 120 guests. Clambakes, corporate events, celebrations.
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