Standout Qualities: Chef/owner Anthony Caturano is a fisherman himself, and has personal connections with many of the trawlers in Gloucester Harbor.
What’s unique: Fish sourced locally and prepared with a Continental spin, from delicately smoky octopus “la plancha,” cooked on a special Spanish flat-top grill, to Cod Oreganatta, adding Italian seasonings to a classic baked fish dish.
Insider tip: Don’t overlook the daily crudo offering—built around what is super fresh and seasonal.
2 Main St., Gloucester, 978-879-4795, tonnorestaurant.com
Turner’s Seafood at Lyceum Hall, Salem
What’s unique: Mussels are offered four ways every day: Dijonnaise, with garlic and white wine Dijon sauce; Belgian, with shallots, leeks, Dijon, and beer cream broth; Provençal, with tomatoes, garlic, basil, white wine, and butter; and a daily special.
43 Church St., Salem, 978-745-7665, turners-seafood.com