Chef Marc Taft’s suburban empire continues to grow stronger. Known for fried chicken and casual Southern fare, Taft is now wooing fans with oysters and crab cakes at this modern two-story structure—definitely not a shack—plunked in the middle of the ritzy new Avalon extension last April. Baskets of fried shrimp and sumptuous bulging clam bellies bring on a New England state of mind. brineseafoodshack.com
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This article originally appeared in our December 2017 issue.
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