Connie and Ted’s
The rustic charm of fried clam bellies and a loaded lobster roll have New England transplants (including chef Michael Cimarusti) feeling homesick. At the raw bar, a tatted-up crew lops the spines off sea urchins and shucks oysters from both coasts. That’s linguiça heating up a Portuguese fish stew and house-smoked albacore beneath a pile of arugula. But Cimarusti knows that sometimes the best way to prepare fish is to just grill it.