Restaurant Review: Alex Stupak’s Seriously Playful Seafood Joint
The Basque region is a big influence on the Otter’s ever-changing menu, as is New England (Stupak grew up in Massachusetts), not only in the crab-dip pasta but in a lobster roll (perfectly nice, if you like paying for lobster rolls) and a clam chowder so billowy with cream that it’s almost mousse-like. I had … Read more