Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 288 | Summer 2016 Restaurant Review Take the raw bar, for example. Oysters are shucked-to-order right in front of you, adding an element of entertainment and authenticity to the meal. While the restaurant does pride itself on the finest New England lobster, local finds like flounder and shrimp are also featured on the menu as the season allows. Another unique factor is the lobby’s 3,000-gallon aquarium, which holds stingrays, sharks, eels and tropical fish and delights visitors of every age. With a laugh, Campbell explains that a tank that gargantuan wasn’t originally planned, but one thing led to another and now The Claw House claims one of the largest privately owned tanks in the state — it was even featured on Animal Planet’s hit show “Tanked.” Beyond the flashy claims of reality TV show stardom, the remarkable facility or even the unbeatable view, The Claw House’s success boils down to one key ingredient: fresh, delicious food prepared to order. In addition to the raw bar, a popular menu pick includes the lobster roll — a toasted, split-top bun and a heaping of fresh, chilled lobster meat that’s drizzled with exactly the right amount of butter. Another showstopper is the crab stack, a tasty tower of lump crab meat, diced mango and avocado, with a hint of cilantro and a bit of a Sriracha kick. Though seafood is the pride of the place, the menu offers plenty of dishes for land-lovers, too. Most entrees range from $10 to $25, and the joint arguably has the best deal in town on all-you-can-eat crab legs, served every Monday from 4 p.m.–6 p.m. And, with 20 craft beers on tap — 10 of which are regionally brewed — the selection is wide enough to satisfy even the choosiest beer snob in your group. The impressive bar, waterfront views, live music and range of fresh nosh make The Claw House a unique spot with something for everyone. “This is a concept we’ve had in mind for years now. There’s nothing quite like this in the area, and we felt there was something really missing.”