RESTAURANTS > RESTAURANT PROFILES > Skipjack’s

Skipjack’s
199 Clarendon St. Copley Square 617-536-3500
Christine Celli

Skipjack’s owner Jeff Senior loves seafood as much as everyone else in the Boston area, but when he opened his eatery more than 17 years ago, he had seen enough plates of boiled lobster and baked scrod to know locals were in need of a change. So he brought in fish caught in far-off waters and added exotic flavors to what was caught right here at home.

The restaurant quickly became a popular spot for those with a hankering for seafood served with his new approach. And the differences reach far beyond the menu. The ambiance steers clear of the nautical themes that have become the standard, opting instead for elegant touches in a room with an overall intimate feel thanks to pressed tin accents and mahogany paneling throughout. And how many seafood restaurants boast a nationally renowned wine list emphasizing French and American vintages with dozens of wines by the glass?

In a continuation of Senior’s quest to keep the menu modern, diners can now nosh on prepared-on-premises sushi by master sushi chef Tsui “Otto” Hiu Tou, who previously won Bostonians over with his wild creations at Oiishi and Ginza. His menu includes the playful Cape Cod maki, bursting with lobster salad, and the torch, a remarkably rich roll of cucumber, flying fish roe and spicy mayo topped with slightly seared tuna. Skipjack’s entrees show a similar flair and highlight a variety of influences as evindenced by the wasabi crusted salmon served with savory julienne vegetables and mashed potatoes. Or the seafood cioppino, a Genoese-inspired stew of shrimp, scallops, calamari, fish and mussels in lobster broth.

For all its uniqueness, Skipjack’s does not let traditionalists down either. Classics like clam chowder, fried haddock and a fisherman’s platter with golden fried clams, scallops, calamari, oysters and scrod all find a happy home on the menu. And what’s more, steak and poultry dishes and a raw bar round out an experience that is remarkably eclectic while still remaining true to its core seafood niche.