Fresh seafood and a waterfront location in a brand new space; what more could you ask for when looking for a great restaurant? We are always on the hunt for a hidden gem that the crowds haven’t yet discovered; a place where the service is friendly and the food is creatively delivered in a lively setting.
Introducing Union Fish Seafood & Raw Bar’s second location in Hingham, Mass. Brought to you by the folks at Dramshop Hospitality, who also own the original Union Fish on the Plymouth waterfront, the Regal Beagle in Brookline, and Church Restaurant & Nightclub in Boston’s Fenway neighborhood. This second location features Executive Chef Brandon Babiarz’s creative interpretation of fresh New England seafood (think lobster grilled cheese, seven spiced shrimp and a fried clam roll made with Old Bay tartar sauce).
Truth be told, when we heard Union Fish was opening a second location at the Hingham Shipyard, we couldn’t have been happier. As much as we love the Plymouth location situated on the water, the Hingham property is the next town over from us so we plan to visit this one regularly. There is a nautical feel everywhere you look around this hip space, from the driftwood wallpaper to the rope lighting. Grab a seat in the spacious bar area, outdoor patio or request a more private table in the main dining room.
Get started with a sampling from the raw bar. May we suggest the enormous Duxbury oysters perfectly shucked and best enjoyed with a simple side of fresh lemon? We loved the jumbo, and we do mean enormous, shrimp cocktail accompanied by a side of fiery horseradish cocktail sauce. Other appetizers include smoked bluefish pate, steak tartare and roasted Brussels sprouts.
In between appetizers and entrées, be sure to order up some creamy clam chowder, large enough for sharing but so good that you won’t want to. Filled with tons of fresh clams and potatoes, the soup is served with a side of homemade oyster crackers.
For main events, we recommend the baked local haddock, a deliciously light and flaky white fish wrapped in a crispy potato crust. The lobster roll was a generous portion of lobster meat tossed with mayonnaise and served with a side of homemade potato chips. If you can save room for dessert, unlike us, the chocolate fudge cake with salty caramel and candied bacon sounded appealing. Each menu item deliciously exceeded our expectations and will pleasantly fulfill cravings for fresh, well-prepared seafood.
[Editor’s Note: Because the restaurant has just recently opened, service was slow at times].
