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“From sea to table” – Westport Point’s new restaurant is open for business.

Inset: From the left: Tim Field, Sandra Verissimo, and Ryan Viera.

Inset: From the left: Tim Field, Sandra Verissimo, and Ryan Viera.

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Click here to read about the storied history of Lees Wharf, beginning in 1830.

Click here to read about the storied history of Lees Wharf, beginning in 1830.

Following in the footsteps of several generations, Tim Field has been lobstering on his boat, Revolution FV, bringing his fresh catches to market and to his retail seafood store on Route 6.

The company now employs 21 people and is growing.

Field followed both his grandfathers in the fishing business; Ted Sherman who worked for the famous Westport Prelude Corporation and Joseph Field, a fisherman who lost his life at sea and is listed on the Point’s Mainers Lost at Sea Memorial.

This past spring Field expanded his enterprise to include leasing space on Lees Wharf at Westport Point to operate a new restaurant in the building that housed Lees Wharf Oyster Company up until 2014.

Riptide Oysters, Field’s landlord, bought the building from Al and Cindy Lees for their oyster farm business and leased the first floor to Fields.

From its beginnings, what is now Westport Point (“Paquachuck” to the native inhabitants, meaning “cleared hill”) has depended and thrived on the waters. Seated where the Noquachoke and Acoaxet Rivers meet, just minutes from Buzzards Bay and the Atlantic Ocean, the historic village built its first wharf in 1740. 

Click here to read about the storied history of Lees Wharf, beginning in 1830.

Sporting a menu that includes fresh-off-the boat shucked local oysters, lobster and seafood chowder, and one-of-a-kind Portuguese Grilled Stiffed Quahogs– that’s just for starters–  Revolution Lobster and Seafood Market offers upsandwiches, salads, and entreesfor both sit-down dining and take-out.

Field experienced a few challenges starting up his Lees Wharf eatery, but after receiving permission from the town’s Board of Health for a “Port A John” has successfully moved forward and made his new venture a destination point at historic Westport Point.

According to chef, Brian Viera, “Our stuffed quahogs feature Portuguese stuffing and are a top seller. Our Riptide Oysters are fresh off the boat, shucked in the restaurant and feature our own sauce – it’s a little different but delicious.”

Lobster is our meat and potatoes business, Field said. “We sell hundreds of pounds each week. We’re the only retail outlet in the area that sells lobster fresh off the boat.”

Among the many favorites on the menu are the Revolution lobster roll, yellowfin tuna salad sandwich, steamed lobster dinner, scallop and swordfish kabobs, and of course their Portuguese grilled stuffed quahog.

Oh, did we forget to mention their Revolution corn on the cob grilled with candied bacon, ranch, and fresh basil, one of five delicious sides available with your meal.

Revolution Lobster General Manager, Sandra Verissimo welcomes you to stop in and say hi, and ask about the market’s many seafood offerings.

EverythingWestport.com

Monday, September 4, 2017

Photos | EverythingWestport.com