Westborough – Harry’s Restaurant prides itself on its fried clams; the building even looks like a coastal clam shack transported to the Metrowest suburbs. But on a recent visit, we decided to see how a place that specializes in fried seafood of all sorts – the servers even wear T-shirts proclaiming
Fried is a food group” – handles diners who want some other option.
The short answer: Very well indeed.
There are homemade soups including clam chowder, salads, pasta dishes, barbecued ribs and chicken, entrees such as Yankee pot roast, homemade meatloaf and grilled chicken, and sandwiches.
But because Harry’s specializes in seafood, that’s what we wanted. A half-dozen seafood specialties are off ered baked, broiled or Cajun style, including salmon, sea or bay scallops, haddock and an assorted platter of haddock, shrimp and scallops, priced between $12.95 and $18.95. Two new items on this list are Greek salmon with spinach and feta cheese, and cranberry orange haddock. Maine steamers are also an option, and peeland eat shrimp are sometimes on the menu.
I decided on the baked sea scallops ($16.95) and my husband opted for the fresh lobster roll ($16.95).
Harry’s off ers a choice of five house wines by the glass, several draft beers and bottled beer. We ordered our us suggested we try a local brew, Sherw and really liked it ($4.29 a pint).
ual Sam Adams draft, but our server
ood Forest India Pale Ale, so we did
The baked scallops were amazing
g. First of all, there were about two
dozen in the serving. The small scall
ops were beautifully cooked, tender
and juicy, in a casserole dish and top
ped with a sprinkle of toasted bread
crumbs. I haven’t had scallops coo fanciest seafood restaurants.
oked that well at some of the area’s
Harry’s lobster roll can hold its own a
against any dining spot in Maine or on
the Cape. A very, very generous amou
unt of fresh, perfectly cooked lobster in
huge chunks—whole sections of claw m
meat and chunks of lobster tail—with a
touch of mayonnaise and celery topped
d chopped lettuce in a grilled bun. We
guessed, there was at minimum, a who
ole lobster’s worth of meat in this roll.
And to make a good thing even b
better, the lobster roll comes with an
order of Harry’s onion rings, very lig
ghtly battered, fried to a crisp golden
brown, and not at all greasy. (I know
w, we weren’t going to have fried food
this trip, but the onion rings came w
with the lobster roll!)
Ice cream is also a Harry’s staple, sundae, a bargain at $3.30, for dess
so we decided to share a hot fudge
sert—vanilla ice cream, thick fudge
sauce and a mound of whipped cream
Harry’s is one of the few places in the area open late at night, until 1 a.m. Sunday through Thursday, and 2 a.m. Friday and Saturday. The restaurant opens at 7 a.m. weekdays, and 11 a.m. weekends. The breakfast menu is available all day.
One word of warning. Harry’s is cash only, no credit cards, but there is an ATM machine in the restaurant.
Harry’s got its start in 1946 in Shrewsbury, and moved to the current Westborough location on Route 9 west in 1968. It still has a 1950s feel, with wood paneling something like the den in the house I grew up in, and walls covered with memorabilia. Sometimes there’s a line, but it moves quickly because the kitchen gets orders out with lightning speed.
For more information or for take-out orders, call 508-366-8302 or visit www.harrysrestaurant.com.
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