Jamestown FiSH has over 650 selections—one of the region’s largest, ranging from oyster-friendly Muscadet to trophy Barolo—to pair with their waterfront New England seafood. Even better, markup is very low, and Chef-Owner-Wine Director Matthew MacCartney will open almost any wine if a guest commits to half the bottle.
From the Sommelier: “During the off season, we do ‘Vintage Thursdays’ where we choose a theme wine region and open things from our cellar at a fair price. Folks can bring wine to share if they choose, La Paulée de Meursault-style, and you can taste amazing wines in 3-ounce portions with reduced prices. For Rhône night, you could have 2008 Clape Cornas for $15. It’s a great way to educate consumers and our staff.” —Mathew MacCartney, Jamestown FiSH
Dish We Loved: “Jamestown FiSH Cookpot”: Lobster, clams, mussels, scallops, leeks, tomatoes, saffron, garlic, hot pepper, Pernod, fingerling potatoes, and chouriço