Open for two more weekends only, this weekend and next. We’re going to miss you Lisa and Family! Best wishes in all your future endeavors!
The Lobster Pool is open for lunch and for dinner Friday and Saturday 11:30 to 8pm and Sunday 11:30 to 7pm. Their last day is October 26th.
Call (978) 546-7808 for more information.
Reminder: the Lobster Pool is BYOB.
See previous GMG post here.
Over Labor Day weekend we went with our daughter’s boyfriend, Matt, to Passports for a beautiful lunch. We were greeted by wonderfully friendly, helpful, and super professional India, Lyla, and Shawna.
As all who have eaten at Passports know, within a few moments after being seated, guests are immediately served fresh from the oven, piping hot popovers. This is always a welcome treat, and was especially so for Liv and Matt that afternoon as they had been hiking all around Coolidge Reservation earlier in the day.
Next we shared a plate of Eric’s fried oysters and without a doubt, I think they are THE BEST FRIED OYSTERS in town! What makes Passport’s oysters so special you may be wondering? Because every single time we go, their fried oysters are fantastically crisp on the outside and sweet-salty fresh oyster perfection on the inside; Passports oysters are never, ever soggy or greasy.
We ALL ordered Eric’s fabulous Lobster Salad Roll and it was divine–big chunks of fresh sweet Captain Joe and Sons succulent lobster meat, surrounded by a lovely array of fresh seasonal veggies (mine is pictured, requested without roll).
Thanks Eric, Lyla, India, and Shawna for welcoming Matt and showing him one of the reasons why we love Gloucester!
It’s the first week of September and that means the Boys From Phi Kappa Sigma Are Back For Their Rush Week Lobsters
Its gotta be a dozen or more years running the men from Phi Kappa Sigma come down to Captain Joe’s for Rush week lobsters.
Tradition. Gotta love it!
If you’re a prospective pledge and you don’t go with PHI KAPPA SIGMA you really need to reevaluate your whole college existence.
Just drop out and become a garbage man already because you’re not college material.
Here they are back in 2008-
The boys from Phi Kappa Sigma at MIT come every year for rush week to pick up a ton of lobsters to serve prospective rushees.
I thought MIT was primarily an engineering school but apparently they have their marketing down pretty good too!
Daisy Nell (R) and Capt. Stan
“Curtain Up” host Aurelia Nelson
Tomorrow (Sunday) at 9AM Aurelia Nelson Welcomes Schooner Festival Chair Daisy Nell and Capt. Stan on her North Shore 104.9FM Radio show “Curtain Up”.
Daisy & Stan perform 2 songs and will tell you everything you need to know about next weekend’s Schooner Festival, one of our favorite weekends. Click here for a complete Schooner Festival Schedule.
And here’s the definitive answer to Joey’s question about the Lobster Bake (from the Schooner Fest website)
Schooner Festival Lobster Bake
Two years ago, local blogger Capt. Joey of GoodMorningGloucester came up with a great idea! Joey suggested that, in order to get the Gloucester community involved with the Schooner Festival, a community lobster bake should be held during the Festival.
Recognizing good advice, the Festival Committee held the 1st annual Community Lobster Bake in 2013 and it was a huge success! Check out GoodMorningGloucester to see just how successful the event was!
The Community Lobster Bake will be held again in 2014 on Saturday, August 30, 4:30pm-7:30pm at Maritime Gloucester on Harbor Loop in downtown Gloucester. Enjoy freshly steamed lobster, corn on the cob, and a Virgilio’s roll– all for $15 per person. Relax with your dinner on the slopes of the Fitz Henry Lane lawn while listening to Old Cold Tater & Friends. Also available for sale: hot dogs, hamburgers, cookies, cold sodas & spring water, beer & wine. Tickets available in advance from Maritime Gloucester or at the event.
5:00AM First Boat Of The Day, The Mighty Cabaret V
Captain Pete is looking at the stinky bait thinking to himself- “Do I really wanna do this?”
Stretch Pete, you’re gonna get through it.
Setting Up the Davit