3rd & Ferry

• “Our service is stellar because our philosophy has always been to take care of our employees first and foremost,” says Chef/Owner Mike Pichetto, who co-owns the restaurant with his wife Rebecca. “Because of that, our employees naturally take extraordinary care of our guests.”
• The extensive array of oysters are fresh off the boat – any fresher and you’d have to fish them yourself. 3rd & Ferry goes through 2500 oysters per week and receives daily deliveries of eight different varieties from the west coast to Canada.
• A guest favorite, the Chocolate Bread Pudding is a decadent swirl of brioche bread, chocolate, and warm Jack Daniels whiskey sauce.
• Happy hour has an afterparty. You’re invited to Sunday Social, six hours straight of $5 craft drafts, wines, Mimosas, and Bloody Marys, starting at noon. This is also home to the mother of all Bloody Marys: the handcrafted Crabby Mary comes crowned with a crab cake slider, shrimp cocktail, and colossal lump crab.
• Treat yourself to the epitome of land and sea with the Broiled Filet Mignon Crab Imperial. This dish boasts a 10 oz. filet topped with creamy Béarnaise sauce and delicate crabmeat. Add a lobster tail – brought in daily from Boston ports – because, c’mon. Why not?