Top 5 Seafood Restaurants in Gloucester
Enjoy the local bounty in America’s oldest fishing village, from elevated baked haddock to local ceviche.
Tonno’s mussels. / Courtesy photo
Gloucester has a long, long seafood history—it’s the oldest fishing village in the country, after all. As such, its seafood restaurants are top-notch. Try these five to start, and then dig into our A-to-Z New England seafood guide in our August 2025 issue to learn more about Gloucester and so much more, from Atlantic cod as a catalyst of the Revolutionary War to Japan’s insatiable appetite for Maine uni.
1
Tonno
The namesake grilled tonno steak with white beans and escarole is a knockout dish that’s worth the trip alone to this sibling of Prezza in Boston’s North End. (Find another Tonno location in Wakefield.)
2 Main St., Gloucester, 978-879-4795, tonnorestaurant.com.
2
Oak to Ember
Sticklers for local sourcing will swoon over the cheffed-up classics here—like baked haddock elevated by velvety sauce américaine, plus fusion-y stunners including smoked monkfish burnt ends with lemongrass-chili crunch.
9 Rogers St., Gloucester, 978-289-5859, oaktoember.com.
3
Blue Collar Lobster
Grab a warm buttered lobster roll with fries and work on your tan at this seasonal outdoor offshoot of the Gloucester House.
63 Rogers St., Gloucester, 978-283-1812, thegloucesterhouse.com.
4
Machaca Taco & Tequila Bar
Sure, the name nods to traditional Mexican beef, but the real star is that killer Baja taco with fried haddock or shrimp that’ll transport you straight to Mexico City. (Bonus points for one of the area’s best tequila lists.)
14 Rogers St., Gloucester, 978-865-3669, themachaca.com.
5
1606 Restaurant & Oyster Bar
Stroll to the beachside Beauport Hotel Gloucester for a sleek restaurant slinging freshly harvested oysters, local seafood ceviche, and more—complete with harbor views.
55 Commercial St., Gloucester, 978-491-5090, 1606restaurant.com.
Tonno’s tuna tartare. / Courtesy photo
A version of this guide was first published in the print edition of the August 2025 issue as part of a feature titled: “The New England Seafood Bible Unabridged.”
