42 Degrees North
Seafood on the Radar: 42 Degrees North delivers creative New England fare at reasonable prices
Located just off Route 3A in the village of Manomet in Plymouth, the exterior of 42 Degrees North may not catch your attention, but the satisfying seafood menu served up inside the restaurant is guaranteed to entertain your taste buds.
Inside, the spacious dining room has a simple, yet classy décor. Wide windows and dark wood accents create a welcoming feel and a mural of a map of the area enhances the back wall, illustrated by a local artist.
Chef Kyle Fritts grew up in Plymouth and began learning the business at age 13 while working in a pizza shop. After studying culinary arts in school, he went on to gain experience working at various restaurants on the South Shore, such as Blackfin Chophouse in Hingham, Solstice in Kingston and the Radisson Hotel in downtown Plymouth. Fritts also cooked at the restaurant Dillinger’s in Plymouth alongside 42 Degrees North general manager Erik Hynes. Hynes, whose restaurant experience included working at his father’s restaurant, Stockholder’s Steakhouse in Weymouth, opened 42 Degrees North restaurant in June.
With two separate menus for lunch and dinner, there are plenty of options to choose from. Seafood is a primary focus, but the menu also features various other meal options, including salads, steaks and pastas. On our recent visit, we began by sampling several appetizers, starting with a spicy pork and sweet clams dish. The littleneck clams and chorizo bites were combined with roasted corn, scallions and crostini.
We also tried the twin Maryland lump crab cakes which are made from Chesapeake lump crabmeat, without fillers. Beneath their lightly crusted outer layer the crab cakes were soft and warm and served with a zesty cilantro-lime aioli. The homemade meatballs, made with ground Angus beef and pork were served in a hot skillet. Topped with marinara sauce and melted provolone cheese, each bite melts in your mouth. Another popular item for sharing is the colorful antipasto board, which contains a colorful assemblage of meats, cheeses and vegetables including prosciutto, mortadella, salami, capicola, Italian cheeses, asparagus, roasted red peppers and pickled vegetables with an olive oil and balsamic drizzle.
A unique dinner entrée on the menu is the Atlantic Cioppino, which is a seafood soup made with shrimp, mussels, scallops, littleneck clams, swordfish, fresh tomato, spicy seafood broth and garnished with bruschetta. This colorful meal is a seafood lover’s dream.
Guests looking for a more traditional New England summertime favorite can enjoy the fried seafood platter, which is lightly golden and great for sharing. The meal contains an assortment of fried whole-belly clams, shrimp, scallops, haddock, French fries and coleslaw, offering a whole lot to love. The pan-seared salmon is another mouth-watering option, made with a Panko and herb crust, fried fennel chips and a seafood broth.
For those hungry for lobster without the hard work of cracking the shell, the “Lazy Man’s” baked stuffed lobster is a great choice. The claw meat is removed from the shell, steamed and stuffed back into the lobster with sautéed scallops and garnished with homemade moist seafood stuffing and grilled shrimp. Last but certainly not least, is the baked lobster mac and cheese. A customer favorite, this creamy meal has a healthy helping of lobster and a good amount of crunch from the breadcrumbs.
While still very new in the restaurant business, the customer loyalty at 42 Degrees North is extremely impressive. When customers enter, the staff already recognizes many by name and greets them with a smile. Top quality seafood and service keep customers coming back for more.