Lobsters, fresh fish and lighter fare, such as lobster rolls, burgers and sandwiches, also will be offered. “You do not want to mask that great food with fancy preparations that drown out the flavor of the food.’’Īt the raw bar, which is expected to open at the end of June, diners will feast on at least six different oysters each night. “When you are using the best quality ingredients, you want those to shine through,’’ said Maureen Shay, Dougherty’s wife and business partner. The new restaurant will adhere to the Doughertys’ time-honored recipe for success - fresh food prepared with a light, yet expert, touch. One side of the restaurant, sporting a large bar, gilded ceilings and expansive windows, will house the raw bar.
