Issue link: http://southshoremagazine.uberflip.com/i/353654
48 The setting sun casts a spectacular array of pink, orange, yellow and purple streaks over the Boston skyline and Harbor Islands as the backdrop to your table on the third- story deck of the Sea Dog Brew Pub on A Street in Hull. Owner Peter Lucido, a Cape Cod native, says the view of the sunset from his pub rivals that of any other on the East Coast, but that is just one of the many reasons to stop in. To quench your thirst after a day on the beach, the Pub offers twelve Sea Dog family of beers on tap, including the popular Sea Dog Blue Paw Blueberry, signature cocktails, and a full bar. The horseshoe bar itself has been renovated to allow for more seating space and more streamlined access. If you have trouble deciding which to try first, Sea Dog's more than 50 employees are knowledgeable on the menu and happy to answer questions and help you choose based on your taste. Moving slightly away from traditional pub fare, new executive chef Ray Alongi, of last season's "Hell's Kitchen," has stepped in and brought innovative recipes to the menu along with some unique twists on old favorites. One such addition is the Grilled Ahi Tuna, combining the flavors of the fish with those of Heirloom tomatoes, baby arugula, roasted summer vegetables, and a soy sesame puree. The new Grilled Swordfish dish, char-grilled marinated swordfish, is paired with risotto, house greens, and a touch of lemon caper sauce. Even the Grilled Steak Tips get a makeover with charred corn salsa, chimichurri, and golden crisp fries. Tacos have long been a Pub favorite and now, in addition to the classic fish taco, Chef Alongi is making a Lobster B.L.T. Taco, blending lettuce, bacon and lobster with guacamole, pico de gallo, queso fresco and cilantro for a by Emily J. Reynolds, photography by Megan Clark