© 2019 Jason Santos, All Rights Reserved

Manager of Talent & Portfolio Relations: Ali Wald / Two Twelve - BEST
818.631.2549 / ali.wald@two12.com

Public Relations: Nicole Russo
nicolerussocomm@gmail.com / www.nicolerussopr.com
Manager: Pablo Velez
Restaurant Marketing: Shannon Finks
For Bookings and Appearances: Ani Khachoian
licensing@c3entertainment.com / www.c3entertainment.com

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The 25 Most Creative Seafood Dishes in Boston Right Now

Ever eaten a $900 lobster roll? Devoured a tower of crab rangoon nachos? Dive into our list of 25 dishes that make a splash and see how Boston is reinventing seafood—all over again.


The New Shrimp Cocktail
Lemon-shandy-poached shrimp, Buttermilk & Bourbon

At his funky New Orleans–inspired restaurant, chef Jason Santos puts a uniquely New England spin on the southern tradition of peel-and-eat shrimp: He poaches the shellfish in Old Bay and Narragansett Del’s Shandy, a collaboration between the Ocean State beer and lemonade makers. They’re served with a trio of condiments: malt vinegar mignonette, red pepper-flaked “atomic” horseradish cream, and cocktail sauce spiked with Crystal Hot Sauce, a Louisiana staple.

Back Bay, buttermilkbourbon.com.


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