June 04, 2013
Add a message
Michele McDonald for The Boston Globe
At Lineage, seafood is tops but there's plenty more to love. Pictured, tempura monkfish cheeks with potato crisps, tartar sauce, and greens.
Scituate scallops with artichokes, fingerling potatoes, and ramp vinaigrette at Jeremy Sewall's lowest-profile restaurant.
Roasted shrimp and grits with chorizo gravy is a beautifully composed and executed dish.
Lobster tacos have long been on the menu, crunchy shells filled with seafood, avocado mousse, and mango salsa.