Elisabeth’s

Seafood
legendary
Worth driving from anywhere!
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On the waterfront in Fairhaven, owned by Norwegian-American scallopers, serving first-class seafood at reasonable prices, Elisabeth’s is nothing short of spectacular. At first glance from outside, the corner restaurant looks a bit uptown with its stylish etched martini logo on the windows, but the interior is casual, walls bedecked with mounted fish and nautical nick-nacks, service friendly and relaxed.

The menu is vast, ranging from pizza and crabcake BLTs to plates of beautifully presented local seafood: haddock, swordfish, cod and – best of all – scallops. The scallops are dayboat beauties, each at least a couple of good forkfuls, available four different ways: baked, sliced in a cassoulet with lobster in sherry cream sauce, dusted with porcini mushrooms in thyme beurre blanc, and maple-bacon glazed grilled. That last one is a knock-out, a harmonic trio of three different sweetnesses. On the side, in a scallop shell comes a pillow of cheddar smashed potatoes.

Prior to the main course, chowder is essential. It is New England-style, but more buttery than creamy, loaded with good-size nuggets of tender clam and potato.

All sorts of cakes are available for dessert. Because the kitchen had run out of chocolate Almond Joy cake, I got espresso chip cake with coffee icing and Oreo cream cake. Believe me, these are not silly novelty items. They are bakehouse masterpieces – common cookie and candy flavors made holy. On the side of each slice comes a mound of whipped cream. I mean cream that is whipped, every morning, not something from a spray can.

If you are in the New Bedford area and like seafood, this place is a must.

What to Eat
Elisabeth’s, Maple Glazed Scallops
Maple Glazed Scallops
Must-Try
Grilled scallops are glazed with maple and garnished with bacon. The aroma of this dish makes my head spin. The mix of flavors is memorable.
Elisabeth’s, Chowder
Chowder
Must-Try
Magnificent clam chowder. Rich and buttery, thick with clams and tender nuggets of potato, it is a South Coast classic.
Elisabeth’s, Cheddar Mashed Potatoes
Cheddar Mashed Potatoes
Must-Try
Cheddary mashed potatoes are presented in a scallop shell.
Elisabeth’s, Onion Bread
Onion Bread
Must-Try
It was difficult not to fill up on the good bread that precedes a meal. It is laced with vividly-flavored onion and glazed with balsamic vinegar. Dense, chewy, and morning-fresh. 'It's homemade!' my waitress assured me. No doubt about that.
Elisabeth’s, Oreo Cake
Oreo Cake
Must-Try
I was skeptical about Oreo cake, expecting it to be a jejune novelty. I was wrong. It is a baker's triumph, the common cookie flavors elevated to glory. That whipped cream is dense and dairy fresh.
Directions and Hours
closed now
Sunday11 am - 9 pm
MondayCLOSED
Tuesday11 am - 9 pm
Wednesday11 am - 9 pm
Thursday11 am - 9 pm
Friday11 am - 9 pm
Saturday11 am - 9 pm
Roadtrips
This restaurant is featured in the following eating tours.
9 stops | 438 MILES | 8 hr 29 min

The northeast has four main kinds of clam chowder. Manhattan is tomato-red and full of vegetables, rarely served northeast of New York City. South Coast, a specialty of Connecticut and Rhode Island, has neither tomatoes nor cream, but is clear and brothy with salt-pork savor and potatoes. Rhode Island (a rarity these days) is light…

Information
Price
$
Seasons
Open Year Round
Meals Served
Lunch, Dinner
Credit Cards Accepted
Yes
Alcohol Served
Yes
Outdoor Seating
No
Website

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