"The restaurant opened just five weeks ago in the former location of the Turtle Cafe. Owners Chris Schlesinger and Cary Wheaton spiffed up the interior with lots of light green high gloss paint and hints of Deco design in the lighting scheme. The open grilling station that is in full view at the back of the restaurant contributes some enjoyable steamy atmosphere."
"'Barbecue Man may appear to be asleep,' Mr. Schlesinger roared, climbing off the couch. 'But Barbecue Man is always awake and in control!'"
"Now the chef and an owner of the East Coast Grill in Cambridge, Mass., he related this anecdote while sitting on the deck of his airy beach house here on the shore of Buzzards Bay. 'My dad was just happy I found something,' he said, laughing."
"NEW ENGLAND is famous for its seafood, but rather than dressing up and dining in formal, upscale fish restaurants, most New Englanders prefer to roll up their sleeves and dine 'in the rough.'"
"There are countless ways to cook scallops, although one of the most common is simply breaded and baked or broiled. There are countless ways to garnish them, with everything from bacon to cilantro. But every New Bedford scalloper we spoke with had the same idea: deep-fry them. The large scallops of summer 2000, plump and succulent, can be sliced in half to form medallions for quick frying, in the grand tradition of sailing ships and elegant dining rooms in New England since whaling days."
East Coast Grill & Raw Bar 