Brewster Fish House
In a tiny cottage with trompe l’oeil rugs painted on the floor, the Brewster Fish House is a former seafood market that morphed into a restaurant. It is always packed at dinner; locals know to come during the day. Chef Jeremiah Reardon, who graduated from the French Culinary Institute and trained under food-world luminaries like Wolfgang Puck, makes a legendary lobster bisque. But other dishes, such as white-sage roasted dayboat cod with cipollini-onion tart, spring radish, and preserved lemon, are equally alluring.