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Wellfleet$100 for five courses; includes tax and gratuity
THE SETUP: Bill Dugan, an old salt with a gritty ingenuity for finding top seafood purveyors, supplies culinary luminaries such as Charlie Trotter through his wholesale business, Superior Ocean Produce, and his retail business, The FishGuy Market (4423 N. Elston Ave.). Every Friday, he turns The FishGuy into a dinner party for 12.
A TYPICAL MEAL: Creamy shrimp with asparagus and sweet vinaigrette to start, followed by crispy sautéed red snapper tossed with mango papaya relish and buttery lobster tossed with orzo pasta.
THE VERDICT: The priciest, but true seafood lovers can justify the price tag. Dugan, a yarn-spinning bon vivant, is also a draw. By presenting the context for the meal-where the fish came from, how it was caught-he transforms a passive meal into an interactive cultural lesson.Edit Module