It’s no secret that every restaurant created by Chef Michael Buckley is built on a foundation of quality and atmosphere. From the decor to the dinnerware to the food itself, his pursuit of excellence runs through every detail. Established in 2002 right across the street from MT’s Local- his flagship venture – Surf materialized from the depths of his creativity as a destination that uses some of the highest quality ingredients available from both the sea and the soil. Working with distributors and directly with local fishermen, Buckley and his staff are able to source only the freshest of the fresh. Surf creates brilliant combinations of flavors and textures with every plate, pairing them with a rotation of expertly-selected wines, top shelf liquors, and local and domestic beers.

Every aspect of Surf’s menu is an eye-opening experience in cuisine, culture, and creativity. Pork Belly Steamed Buns (fluffy steamed buns filled with braised pork belly, glazed in a sweet soy sauce and served with kimchi-apple slaw and scallions), Parmesan Fried Calamari (golden-fried and tossed with Parmesan cheese and cherry pepper vinaigrette), and a Crispy Brussels Sprouts Caesar Salad (fried Brussels sprouts, arugula, toasted pistachios and toasted ciabatta crumbs, tossed in a creamy Caesar dressing) are a few of the starters that we can choose from. The Raw and Sushi Bars are sights to be seen- but until indoor dining can resume, we’ll have to settle for only seeing what can come from them. From the Sushi Bar, we find maki (sushi rolls), nigiri (fish on rice) and sashimi (fish without rice). Some favorites include the Crunchy Shrimp Maki (tempura shrimp and avocado, topped with tuna sashimi, spicy mayo and scallions), Crispy Garlic & Tuna (tuna loin and avocado with garlic chips, Japanese mayo, wasabi, and tempura crunch, topped with salmon sashimi, spicy mayo, yuzu tobiko and micro cilantro), and the Electric Eel (warm unagi, cucumber and daikon sprout with Japanese mayo and tempura crunch, garnished with avocado, sweet tamari and yuzu tobiko). The Raw Bar is prided for its Oysters On The Half Shell, Shrimp Cocktails, and Little Neck Clams On The Half Shell.

For those wondering, here are a few definitions for some of the terms from above: wasabi is a Japanese plant with a thick green root which tastes like strong horseradish, and is typically used in powder or paste form; “tobiko” is the Japanese word for flying fish roe, and has a red-orange color, a mild smoky or salty taste, and a crunchy texture; “unagi” is the Japanese word for “eel”; a daikon is a large, long and hard white radish used especially in Asian cuisine; tamari is a variety of rich, naturally fermented soy sauce. Now you know!

Boasting a strong variety of culturally and geographically inspired dishes, this kitchen’s selections for their temporarily smaller menu surely provide options for every palette. The Baked New England Seafood Trio is a huge helping of haddock, scallops, and shrimp; it’s baked with seasoned bread crumbs, lemon, white wine and butter, and is paired with sides of chive mashed potatoes and buttered broccoli. The Korean BBQ Scallops are divine: pan seared with sweet chili cream and a Korean BBQ sauce, they are served with wasabi mashed potatoes and stir-fried green beans. The Surf Style Tacos are a favorite summer dish, available in your choice of blackened or fried haddock, or grilled asparagus in flour tortillas with napa cabbage, cheese, grilled onions and peppers. They are served with mango salsa, guacamole and cilantro-lime sour cream. Surf & Turf must appear on any legitimate seafood menu, and Surf’s version includes an eight ounce grilled filet and your choice of seared scallops, grilled shrimp, or one and a quarter-pound of lobster. It is served with chive mashed potatoes and grilled asparagus. Land lovers can order the steak without any ocean critters, and also have the choice of Buttermilk Chicken (served with chive mashed potatoes, sauteed carrots and pan sauce), or the Surf Bacon Cheeseburger (one half-pound of their brisket and chuck blend, masterfully charbroiled, topped with cheddar cheese, cherrywood smoked bacon, lettuce, tomato, and red onion on a griddled brioche bun, served with a side of garlic aioli).

Many of the dishes at Surf can be prepared gluten-free upon request, and they also offer a kids’ menu. Reservations for Wednesday through Sunday can be arranged starting at noon on Wednesdays. Reserved parking spots in the rear of the building are available for those picking up food to go. Communication about refinements and changes to procedure is consistently made available on the Facebook page as well as the website.

The crew at Surf has done an amazing job every day since reopening for takeout and outdoor dining.

The food is the same magnificent quality, aromas, flavors and color combinations flow from plates prepared and served by a team that truly excels in the art of finer dining and hospitality.

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Surf Restaurant

ADDRESS

207 Main St, Nashua

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PHONE

603-595-9293

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HOURS

Wednesday through Sunday, 3 p.m. to 8 p.m.

Outdoor Dining, Reservations, Online Ordering for Takeout

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ONLINE

www.surfseafood.com

www.facebook.com/SurfNashua

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