Editors’ Choice (Tie)
Tonno, Gloucester What’s Unique: Chef Anthony Caturano butchers his own whole tunas, enabling him to offer unique dishes like pasta with tuna collar, not to mention a glistening, ultra-fresh crudo. Insider Tip: Try the Octopus “La Plancha,” which gets a smoky char from a Spanish flat-top grill and very subtle heat from red pepper flakes. 2 Main St., Gloucester, 978-879-4795, tonnorestaurant.com Island Creek Oyster Bar, Burlington Standout Qualities: Chef Jeremy Sewall grew up spending his summers in Maine and has devoted himself to New England cookery, and fish in particular. What’s Unique: The restaurant holds an annual Know Your Fish day, for servers to see, smell, and touch the 40-odd varieties of fish that show up at ICOB and its sister restaurants. Fun Fact: Subtle and not-so-subtle nods to the fishing industry appear throughout the stylish restaurant, from the wall of oyster shells to the window into the cold room where fish are broken down. 300 District Ave., Burlington, 781-761-6500, islandcreekoysterbar.comReaders’ Choice
Turner’s Seafood at Lyceum Hall, Salem Fun Fact: The Salem Lyceum, which houses Turner’s, is the spot where Alexander Graham Bell first demonstrated the telephone. 43 Church St., Salem, 978-745-7665, turners-seafood.com
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