It's no wonder Skipjack's has received awards in all categories - from the People's Choice for Seafood to first place at the Boston Chowda Fest. The restaurant has been making history since its opening in 1988.
Owners Jeff and Beth Senior were looking for a different concept with their restaurant, not opening just another ordinary seafood house in town. The restaurant imports seafood from around the globe at the most reasonable prices. Skipjack's was the Boston area restaurant to first import mahi mahi and was the creator of one of their most popular menu items, blackened tuna.
Their three Massachusetts locations - Boston, Brookline and Newton - have truly been a success for the Seniors. Named for a type of tuna known for its strength, Skipjack's reflects their vision of a high quality restaurant.
The large menus seem to offer something for everyone even if you aren't a seafood lover.
With 13 appetizers to choose from, we were in a quandary what to select. Our server was extremely attentive and helpful in making suggestions. When we decided upon the shrimp dumplings ($8.95), he was pleased with our choice. Served steamed with a sesame soy dipping sauce, the dumplings were loaded with giant pieces of shrimp.
I was tempted to try their signature blackened tuna sashimi ($9.50) but ordered a sampling of the fresh shucked oysters (priced daily). The oysters arrived on the half shell and were tender and meaty. When our server came back to check on us, I had already devoured half of them before he could tell me where each one was from. He pointed to the empty sells of the first tow, which were from Cape Cod's seacoast town of Chatham, the middle two were from Prince Edward Island and the last two were from Newport. Each one was better than the next.
Other appetizers included smoked salmon and potato latkes ($9.50), seafood minestrone ($3.95 cup, $4.95 bowl), Maryland crab cake ($9.50) and pan roasted Point Judith clams ($10.95).
Skipjack's offers four unique salads including The Wedge ($4.25), iceberg wedge with Russian dressing and blue cheese and Steffie Salad ($7.50), mixed greens, sun-dried tomatoes, goat cheese, roasted peppers, black olives and balsamic vinaigrette. We sampled the vine ripe tomato salad ($5.95), a stack of sliced tomatoes with Bermuda onion, blue cheese and basil balsamic dressing. The salad was incredible.
Of course, Skipjack's serves the traditional fried entrees like fish and chips, fried clams, etc. but we were looking for something a little different and I don't mean steak or poultry, which was also offered.
My husband ordered the sizzling barbecue sea scallops ($19.95), a generous portion of scallops served around a large helping of garlic mashed potatoes and topped with onion rings. He has never ordered seafood when we go out, traditionally because he is a steak and potatoes kind of guy, so I was impressed when he decided to try something new. He declared his entrée a success and ate every scallop.
I was unsure whether to try the wasabi crusted salmon ($18.95) or the ginger sea bass ($24.95). Our server again came to the rescue. He suggested the sea bass and I was delighted with the selection. The light, flaky fish was steamed in a ginger soy glaze and served over Asian vegetables and white rice.
I am not sure if Skipjack's could go wrong with any of their selections even if they tried. It is a fabulous restaurant to dine and we certainly look forward to our next visit.
For reservations or more information, call 617-536-3500.
500 Boylston Street
Web site: www.skipjacks.com
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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, Cahners’
Industrial Distribution and Graphic Arts Monthly magazines and Reno Air
Kellie has reviewed numerous first-class hotels and
travel destinations, including Hawaii, California, Arizona, Bermuda and
Mexico, to name a few. She has also traveled internationally to Ireland,
England, France, Germany, Belgium and the Czech Republic. Next year, she is
planning a trip to Tahiti.
Since she is from Massachusetts, she will be providing
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