22 nshoremag.com April 2014 photographs by anthony pira
Food
ne
"we are a classic new England
seafood house," says Turner's Seafood
executive chef, Yale Woodson. In fact, he
says it twice, emphasizing the unflinch-
ing focus of Salem's latest upscale eatery
serving excellent seafood the way locals
like it.
While it's been open just a few months,
it's hopping. Of course, the highly rated
Turner's Seafood in Melrose has been
around for 20 years. And many of the
successful elements implemented in that
location—an on-site fish market, an old-
fashioned raw bar, and an open kitchen—
have also been used in the Salem location.
The menu is vast: Everything you
would expect to find is on it, including
rich New England clam chowder, meaty
Jonah crab cakes, fried native clams, ten-
der and tasty baked stuffed shrimp, grilled
fresh swordfish, and that North Shore
staple—the lobster roll. And of course,
there's the outstanding scrod, either had-
dock or cod, which comes fried or broiled
and is served with fries and slaw. Just as it
should be.
The restaurant also includes vintage
dishes such as clams casino, scallops
wrapped in bacon, oysters Rockefeller,
and coconut shrimp. There's a smatter-
ing of sashimi, Italian-inspired shrimp
scampi, and linguine with clams. Pretty
much every fresh seafood delivery system
you can think of is covered in either clas-
sic, updated, or original dishes.
Everything we ordered was prepared,
plated, and served with skill and care. And
Favorite Fodder
Baked stuffed shrimp is
one of Turner's most-
requested dishes.
review
Turner
Tradition
The 60-year-old seafood
legacy is well and thriving with
a new restaurant opening in
Salem.
By Anna and David Kasabian
KJ Apr14 FoodReview.indd 22 2/21/14 12:47 PM
