Atlantic Offshore Fishery Boasts Ocean-To-Table Freshness

STYLE

Beach-town vibe with attached fish market and rustic wooden tables. Sun pours in the oversized windows. Rustic wooden tables fill the small yet inviting dining room. The hustle of waitstaff and busy market buoy the atmosphere.

THE SCOOP

Owner and head captain Mike Sarapochillo opened Atlantic in summer of 2018. With a fleet of boats, he and his team are committed to bring the best seafood to their customers every day. Their motto, “From the bottom to the top,” speaks to their commitment to bring ocean-to-table freshness to customers.

THE MENU

Seafood reigns, from chowders and bisques to po’ boys and platters. Overstuffed lobster rolls are a must, available cold or warm. Jazz up the addictive house-cut fries with Old Bay. Tacos filled with Baja-style cod or grilled mahi are also a hit. Tacos filled with lobster or shrimp are equally delicious. Starting at 4, chef specials include seafood fra diavolo, red or white zuppa di pesces and crabmeat-stuffed halibut.

HEADS UP

There’s an impressive sushi menu as well. The children’s menu includes burgers and chicken tenders. On Tuesday Lobster Nights, locally caught crustaceans come with corn and potatoes. Catering and home delivery are available.

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