Oh, how I enjoy writing about places that are close to my heart. The traditional and authentic Gloucester House in Gloucester, Massachusetts is one of those spots in the world that keeps me and many others returning. I don’t know where
to begin.
There is a long and colorful history of over 50 years in business on the same wharf in Gloucester’s picturesque working harbor. The views are dramatic and often filmed. However, for our team of culinary writers, it is all about the food and the people who make it all happen.
One of the chapters in our book, Our Love Affairs with Food & Travel, begins… “Lobsters, lobsters, lobsters.” The deliciously decadent Gloucester House lobster is one reason I fly into Boston, rent a car and head to the Gloucester House. My mouth is watering before I arrive. Whether it is for the hot and creamy chowder filled with fresh sweet clams, the steamers, fried clams, fresh caught fish from their own docks, or the rich lobster bisque, The Gloucester House never disappoints. I know that they also serve delicious beef and poultry. I simply cannot pass the fresh raw bar and legendary sea food.
One night I savored an old favorite, unique to The Gloucester House, fresh fried calamari. The succulent taste of these golden little nuggets is difficult to describe, even for a food writer. The best part is that I devoured them with the man who invented them, owner Michael Linquata, Sr.
I tried to eat only a few, which was not possible, because I knew what was coming next, my fresh from the pot-to-table perfectly baked lobster, stuffed with more succulent lobster. My generous platter was hot, crunchy and tender all at the same time.
However, the most heartwarming experience is how the Linquata family greets each and every guest, like old friends. Michael’s youngest son, Mike, Jr., warmly welcomed me at the door, having no idea that I was an old customer and a journalist. He ushered to me to the bar, where Paul prepared the perfect cocktail. Michael’s oldest son, Lenny is the Manager, and so much more, stopped to say hello on his way to tell Gloucester stories to a group of lobster lovers enjoying their old fashioned clambake on the porch at sunset.
Lenny is a graduate of the Culinary Institute of America in Hyde Park. He also received his BSBA cum laude in Hotel and Restaurant Management from the University of Massachusetts. His training and professionalism is evident in every detail of The Gloucester House. Although the restaurants keeps their authentic and traditional past, they are innovative in being ahead of the curve in their many enterprises.I was gratified to learn that Lenny’s son will be graduating from Endicott College in Prides Crossing, my alma mater.
You can read more about the fascinating history and accomplishments of the owner and the restaurant on their website, www.thegloucesterhouse.com
