Lobster

Intershell International Corp.'s attractive, modern one-acre seafood complex at 52 Commercial St. is just about done. Its office, processing, receiving and shipping center, marina building and refurbished wharf, soon-to-open fish market — and its paved parking lot and roadway between the buildings — mark a complete revolution from what was there, creating an asset for Gloucester and its working waterfront. "We knew that we had outgrown our facility at Harbor Loop and that we had to relocate ...  

A deep-water fish that's known as much for its ugly mug as its ability to gobble up whole urchins and crabs in a few swift chomps will not be getting federal protection after all. The National Oceanic and Atmospheric Administration announced yesterday that the Atlantic wolffish isn't in danger of extinction nor is it likely to become endangered in the foreseeable future. The wolffish is a true denizen of the deep, living along the rocky ocean bottom in ocean waters off New England.  

The name of the Green Door Cafe is meant not literally but figuratively, according to John Marsh, the co-owner and chef. "Everything here is natural, sustainable, local or organic," he said, "to the extent humanly possible." Mr. Marsh and his business partner, Leon Bell, opened this casual restaurant in March, serving burgers, salads and entrees in the space that was formerly a Blockheads Burritos, which was also owned by Mr. Bell. As the menu explains, all proteins served here are organic ...

Everything here is natural, sustainable, local or organic   -John Marsh

 

EVEN in hard times hope seems to spring eternal for restaurateurs. In the case of Cafe Manolo, which recently opened in Westport on the site of the former Zest, there is a reason to be optimistic. This new restaurant has a lot going for it: a simple menu, efficient service, a cheerful, if not fancy, atmosphere, moderate prices and, most important, terrific food.  

11:30 a.m. to 9 p.m. Wednesdays and Thursdays; 11:30 a.m. to 10 p.m. Fridays; 4:30 to 10 p.m. Saturdays; 4 to 9 p.m. Sundays; closed Mondays. ATMOSPHERE: Scampi's is a casual restaurant with an upscale nautical theme, featuring mahogany wood furnishings. CUISINE: The restaurant provides an extensive menu of seafood, steak, chicken and pasta dishes.  

Talk of different regional cuisines sounds out of place on an island 15 miles wide but, as I coaxed my hesitant little rental car around the precipitous hairpin bends that separate the dusty sun-baked coast from misty interior forests, it quickly became apparent that La Gomera varies wildly over a small area. Island gastronomy mirrors the geography and the rugged remoteness also tends to keep everything firmly off the beaten track and old-fashioned. But in the context of today's trend for simple, ...  

Now through May, Sullivan's Steakhouse is offering fresh Florida Stone Crab Claws. These are highly regarded as the best Stone Crab Claws from any coastal part of the world. Sullivan's is offering them as both an appetizer and entrée, each served with traditional dijon mustard sauce.  

From the moment we met, I knew I'd like X.O. Taste Seafood. The youthful restaurant, with siblings in Arlington and Richmond, is stocked with the kind of particulars we food-obsessed delight in seeing in a Chinese restaurant. Up front, there's a small flock of mahogany-colored ducks hanging behind glass (and on weekends, a line at a counter to order them against the rhythmic sound of chopping).  

The Canadian Culinary Book Awards were handed out Friday at the Royal Agricultural Winter Fair in Toronto, and I caught up with this year's three English-language gold winners to talk about their books (and of course, to get some great recipes). Presented by Cuisine Canada and the University of Guelph, the annual awards recognize excellence and creativity in food and beverage writing in both English- and French-language culinary books published during the previous year. Gold, silver and honourable mention awards are handed out in three categories, for both English and French titles.