Apr 03

Restaurant Review: The Barking Crab & a new menu featuring gluten free options

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Boston’s Iconic Waterfront Seafood Shack Introduces New Chef and New Menu to Kick Off its 20th Anniversary Year

The Barking Crab restaurant, Boston’s beloved seafood shack, went back to basics this past year, paring down its menu and reemphasizing its commitment to serving fresh, local seafood prepared with a “hook-to-table” sensibility. Now, the Barking Crab has completed ‘phase 2′ of its reinvention with a new executive chef, Joshua Brown, along with a new menu—just in time to celebrate its 20th anniversary year!

ABOUT THE BARKING CRAB & “20-YEARS”

Opened in Boston in 1994 as an outdoor summer seafood shack, an adjunct to Neptune Seafood & Lobster Fish Market, the Barking Crab now stands in the gateway to The Seaport District of Boston, a much loved stop on The Boston Harborwalk. Offering a unique on-the-water dining experience—outside on the back deck under the tent in warm weather and indoors in the cozy Lobster Room with its wood burning stove during the winter. Celebrating its 20th anniversary year, The Barking Crab remains endearingly popular with locals and tourists alike, who return regularly for its fab food, festive atmosphere, and year ‘round vacation vibe.

Photo courtesy of Barking Crab

Photo courtesy of Barking Crab

ABOUT THE NEW CHEF 

A Natick, Massachusetts native and graduate of the Cambridge School of Culinary Arts, Executive Chef Joshua Brown comes to Barking Crab after seven years at Tomasso Trattoria & Enoteca in Southborough, where he rose through the ranks, going from line cook to pastry chef to a.m. sous chef to executive chef.  Prior to that, as banquet chef at French multinational food services giant Sodexo, Josh oversaw catering for large crowds at the JFK School of Government, Harvard Law School, and Highwood Manor House at Tanglewood.  He also spent a year as line cook at Michael Schlow’s Alta Strada in Wellesley, Massachusetts. Proficient in charcuterie, whole animal and fish butchery, bread baking and desserts, Josh’s culinary experience, palate and love of good food promise great tasting rewards for Barking Crab patrons—locals and visitors, regulars and newcomers alike. Chef Brown has a gluten intolerance, hence a new gluten free friendly menu.

ABOUT THE NEW SPRING MENU 

The Barking Crab’s new seasonal menu offers some of the most creative seafood dishes in the city: from Nantucket Bay scallop ceviche and grilled yellow-fin tuna with gingery vegetables to grilled swordfish with eggplant caponata and a New England take on Southern shrimp and grits.

Gluten free appetizers include: black bean soup, mussels, Nantucket Bay scallop ceviche, tequila drunken shrimp, steamers, and the raw bar.

We tried the ceviche. The Nantucket Bay scallops are known for their delectable, sweet flavor, making this dish very different from traditional citrus filled ceviche dishes I am used to eating. The scallops were large and plentiful, paired with fresh cilantro and onion; this dish had a nice balance of flavor. The ceviche is served with gluten free chips.IMG_7156

The oil in the fryer is changed every single day. The gluten free chips are the first thing made in the morning and set aside for gluten free patrons.

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For our entrees we ordered the shrimp and scallop kebabs and grilled swordfish.

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The shrimp and scallop kebabs are served with Spanish rice and rosemary chimichurri.

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The grilled swordfish is served with eggplant caponata and black beluga lentils.

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We were so impressed with the distinct flavors of every component of each dish. The fish was fresh and cooked to perfection. I rarely order swordfish because it more often than not is overcooked and dry. But this swordfish was the complete opposite.  The quality of the food was also impressive; we were not expecting such creative and refined dishes.

Dessert is made in house. Every morning Chef Brown makes one to two desserts, and sometimes they are gluten free, sometimes they are not. Chef Brown made us a dessert of prosecco, macerated strawberries and pomegranate molasses.

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Executive Chef Joshua Brown wants to make sure that guests’ first impression is a great and lasting one.   We certainly had a great first impression— if you can believe it this was my first time at Barking Crab— and we will be back again. It’s nice to have gluten free options at a place you would never think it was possible, and even better that the chef completely understands gluten allergies.

 


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Disclaimer: I received this meal free of charge, with the exception of gratuity, which we happily paid for the great service. I was not paid for my review and all opinions are my own.

 


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