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Bathed in bright blue and surrounded by a school of kitschy, mounted sharks and sea bass, the friendly bartender gave me the run down on the freshness of the Cajun blackened scrod special—it’s the chef’s mother’s recipe. Next time I go to this Inman Square spot will be for “Hell Night,” the fiery foodie extravaganza in October that poses a challenge for even the toughest chile lovers.

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East Coast Grill

Bathed in bright blue and surrounded by a school of kitschy, mounted sharks and sea bass, the friendly bartender gave me the run down on the freshness of the Cajun blackened scrod special—it’s the chef’s mother’s recipe. Next time I go to this Inman Square spot will be for “Hell Night,” the fiery foodie extravaganza in October that poses a challenge for even the toughest chile lovers.