"When Chef Mike Kaphan says he likes to keep things as local as possible, he often means the restaurant’s backyard. Purdy’s Farmer & the Fish is housed in an American Revolution-era building surrounded by four acres of terraced farms and greenhouses. From August to October, according to Kaphan, the farm produces more than 90 percent of all produce served in the restaurant, which is paired with fresh seafood, like Maine lobster, Nova Scotia halibut, and littleneck clams. When the weather’s nice, the best seats in the house are on the flower-encircled front porch, where diners can dig into several varieties of East Coast oysters and lobster rolls." - Samantha Garbarini
Purdy’s Farmer and the Fish