The Barking Crab restaurant, located on Boston’s Fort Point Channel and one of the few city restaurants where boaters can tie up, is celebrating 20 years in business by introducing a new executive chef—Joshua Brown—along with a new creative menu. Classics and Barking Crab staples have been updated, and the Crab will be executing customer-appreciation offerings, as well as special events during 2014.
The Crab’s new seasonal menu includes Asian parsnip cake with pan-seared scallops; grilled yellowfin tuna with gingery vegetables; grilled swordfish with eggplant caponata, and shrimp-and-grits. Non-fish eaters can enjoy the pulled-pork sandwich on a Portuguese bolo roll; the cheddar cheese-stuffed “Barking” burger; Chef Brown’s fried chicken, and the Harpoon IPA waffle with maple-rosemary cream and bacon mashed potatoes.
Also new is a clambake dinner that includes boiled Maine lobster, steamers, clam chowder, grilled chourico, Harpoon White Ale-braised potatoes, coleslaw, and corn on the cob.
Boaters can tie up small skiffs and dinghies at the Barking Crab’s floating dock on the Fort Point Channel, space-permitting. Calling ahead is a good idea, especially on weekends.
- Sunday-Thursday: 11:30 a.m. – Kitchen until 9:00 p.m., Bar until 10:00 p.m.
- Friday-Saturday: 11:30AM – Kitchen until 10:00 p.m., Bar until 11:00 p.m.
To Contact (617-426-CRAB) and more information visit their website: www.barkingcrab.com