Order this... Seviche at The Surf
Picture this — you are sitting on a large, outside covered deck restaurant overlooking Crescent Beach and Old Harbor on a sunny, warm day (or maybe on a cool, moonlit night or even on a dramatic, stormy evening). At the Surf Hotel, which opened in 1876 and has been in the Cyr family since 1956, all of those scenarios are possible — and numerous appetizer and drink choices are available to enhance the experience.
A real winner is the combination of the tangy scallop seviche and the Ferry Fizz. According to Jim Bjurman, who became the chef at the Surf last year, and hones his skills in Florida and Colorado during the winter season, the ingredients of the seviche are scallops, onions, heirloom tomatoes, pineapple, avocado and a secret topping all beautifully arranged and presented on three lettuce leafs.
The accompanying drink, the Ferry Fizz, is a combination of Deep Eddy Ruby Red Vodka, pink lemonade and a splash of Prosecco, topped with a cherry. In addition to the staff of 50, serving three meals a day on the deck and in the restaurant, The Surf has a late afternoon raw bar on the deck with littlenecks, jumbo shrimp and oysters. — Becky Ballard and Ruth Perfido
Breakfast 8:30 to 11 a.m.; lunch 11 a.m. to 3 p.m.; cocktails 3 to 6 p.m. and dinner 6 to 9 p.m. on weekdays, 10 p.m. on weekends. Visit thesurfhotelbi.com or call 466-2241.