Profile

Opened in 1959 by Leonard Barnes, a former English Merchant Marine, this 180-seat seafood restaurant creates an inviting mood via soft lighting, dark wood tones and cushioned booths—as well as some bubbling lobster tanks. The chefs’ daily trips to the fish market guarantees an ever-changing menu of deftly executed specials. A multi-tiered Shellfish Castle is designed for big groups craving lobster, clams, crab, and oysters. The velvety New England clam chowder is more a thick, creamy stew than your average watery broth, and the Whole Flounder Imperial, cooked in a delicate cream sauce, enfolds jumbo shrimp and tender lump crabmeat. — Aaron Rasmussen

Three-course dinner, $19-$22, available Mon.—Fri., 4 p.m.—5:30 p.m.

Jumbo shrimp cocktail, $12; New England clam chowder, $4; sea scallops, market price; oysters on the half shel, market price