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Farm in Hingham for mushrooms, and Land & Sea as a primary seafood purveyor. "They get us most of our local fish," Daigle notes. The restaurant seats 100 guests, including a 20-seat bar. The space offers a cozy setting for both casual dinners and special occasions. Six large-screen TVs make the bar a popular spot for watching sports year-round. While reservations are definitely recommended on weekends, some space is kept for walk-ins. Takeout is a big and welcome part of their business, with orders placed by phone, online or through the Toast platform. Bluefish River Tavern is open seven days a week starting at 11 a.m., with brunch on Sundays starting at 10:30 a.m. With thoughtful and innovative food, a strong team culture, and deep local roots, it has already become a standout on the South Shore dining scene. The menu has seasonal updates reflecting what is fresh and local. Recent summer additions include a tuna and avocado appetizer, a Jamaican jerk-seasoned tuna and a refreshing watermelon feta salad. Wednesday and Sunday nights are known for the prime rib special which has become a huge hit for patrons. At the bar, cocktails and local craft beers round out the experience. "Our bartenders put together a really nice craft cocktail list," he says. "It changes all the time." One standout at the moment is the cucumber-jalapeño margarita, which Daigle says might be their most popular. For those with dietary restrictions, Bluefish River Tavern offers a great deal of flexibility. "I'd say 90% of our menu is either gluten-free or can be made gluten-free," Daigle says. "My son has celiac, so that was the driving point behind that." The restaurant also prioritizes local sourcing. They use Duxbury Oyster Company for oysters and a lot of the shellfish, Maguire's 30