SMOKED AND CURED PLATTER @ ROW 34
If a slow grazing of raw and cured seafood paired with rare local and imported craft brews sounds appealing, then Row 34, last year’s winner of Boston Magazine’s Best Seafood Restaurant title, is your perfect Boston destination.
The restaurant, with its relaxed vibe, honestly prepared seafood, and unique wine and beer list, was named after the experimental 34th row of the Island Creek Oyster Farm. Row 34’s menu features a diverse selection of oysters, creative
crudo and fresh ceviche. But its “SMOKED AND CURED” platter is what really brings in locals and visitors alike.
“We cure and smoke everything in house,” chef John Tubolino said. “Our goal is to bring a unique yet unpretentious guest experience, and one where the food is simple, well-prepared, local, and interesting.”
Featuring a regular rotation of whatever is freshest, the platter is frequently adorned with offerings such as smoked salmon and gravlax, cured Spanish mackerel, a mouthwatering Arctic char lox with citrus and brown sugar, swordfish pastrami, trout paté, salmon rillettes, and smoked uni toast using sea urchin from Maine. Grilled sourdough, herb crème fraiche, pickled red onion, and bread and butter pickles are among the choices to lap it all up with.
Diners also rave about Row 34’s crisp Asian-esque lettuce cups filled with pickled vegetables crispy fried oyster, and togarashi aioli.
“I love the fresh bright and crisp nature of these and the note of heat at the end. Great to share,” Tubolino said.
Rumor has it that theirs is also one of the best fish-and-chips in town.
“[The secret is] local fish such as pollock or hake from our fish butcher that day, good oil, and a beer batter made with Narragansett Beer from Rhode Island,” Tubolino said. “It’s nicely balanced and not overpowering.”
