||Dining at McCormick & Schmick's is an experience in itself. More formal, private meals are served in the upstairs dining room while casual drinks are more seating can be found on the first level.
Its second location to open in Boston, this property caters to the tourist crowd. The other Boston location at the Boston Park Plaza Hotel offers more upscale, formal dining.
We were greeted by our server, who proceeded to tell us how the restaurant operates. The menu changes twice daily for lunch and dinner selections.
The 12,000 square foot Faneuil Hall location offers the same traditional white tablecloth dining atmosphere as its sister property. "Boston is a city that wants and appreciates great seafood. That's why McCormick & Schmick's is such a great match for Boston. Our menu changes twice each day based on shipments flown in from America's East and West Coasts, as well as from such locations as New Zealand, Nova Scotia, Hawaii, Iceland and Alaska. We are able to offer unparalleled diversity without ever compromising our commitment to quality and value."
The architecture of the restaurant is like that of a traditional steakhouse. Rich, dark wood paneling, handcrafted beveled enhancements, a handsome walnut bar and stained glass chandeliers present a cozy atmosphere.
We were seated in the restaurant's signature "snuggeries," distinctive, private, curtained dining areas available for up to six guests. We enjoyed the privacy of our own special dining room.
Executive Chef Stephen Cassevoy comes to the restaurant from some prominent establishments like Grill 23 in Boston and the Polo Lounge at the Beverly Hills Hotel.
The oversized menu is printed twice daily with the current date. Showcased at the top of the menu is a listing of some 40 different fish that can be found on the menu.
We sampled the Maryland crab and artichoke dip, a light, creamy dip served with baked pita chips and tortilla chips. The peel and eat shrimp was not served chilled but rather arrived in a warm sauce. (Our server told us this before we ordered). The highlight of the appetizers was the fried calamari ($9.75). The sampling arrived with a selection of dipping sauces, including cocktail and sweet and sour.
The raw bar offered 13 selections from Blue Point oysters from Long Island Sound and littleneck clams from Tom's Cove, Virginia to jumbo gulf shrimp from Galveston Island, Texas.
There are five different salads to choose from - Caesar ($5.40), Dungeness crab and bay shrimp ($15.95) and iceberg salad with blue cheese dressing ($4.50). The traditional oyster stew ($7.35) sounded appealing.
For dinner, we sampled the lobster and scallop pot pie ($22.90). The delicious hot pie was baked in a flaky puff pastry crust with vegetables. Our server suggested the black grouper, which I sampled. Cashew crusted with hot Jamaican rum butter ($18.90), the grouper was a fresh flaky fish and I was pleased with our server's recommendation. We also sampled the 14 ounce USDA prime New York sirloin steak ($24.90). For a seafood restaurant, we weren't sure how the steak would be. Deliciously tender and juicy, the steak was cooked to a perfect medium rare and we were delightfully surprised.
The wine list takes up the entire back portion of the menu and includes half bottle offerings along with sparkling wine and champagne.
Save room for dessert. We enjoyed the apple crisp with cinnamon ice cream. What a delight!
Today, McCormick & Schmick's owns and operates more than 35 properties across the country. For reservations or more information, call
McCormick & Schmick's Seafood Restaurant
North Market Building - Faneuil Hall Marketplace
Boston, MA 02109
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Kellie K. Speed is
a freelance travel writer and restaurant reviewer. Her features have been
published in various publications including The Boston Globe, Cahnersí
Industrial Distribution and Graphic Arts Monthly magazines and Reno Air
Kellie has reviewed numerous first-class hotels and
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Mexico, to name a few. She has also traveled internationally to Ireland,
England, France, Germany, Belgium and the Czech Republic. Next year, she is
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Since she is from Massachusetts, she will be providing
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