In a state with a constantly rotating culinary scene, it’s a breath of fresh air to have tried and true restaurants to go back to time and time again. Cap’n Jack’s Restaurant after 45 years of serving up local seafood, isn’t going anywhere anytime soon.
The now expansive restaurant started out as a to-go window, pumping out Clam Cakes and Chowder and Fish and Chips. As it continued to grow, Italian-American options were added to the menu, like Eggplant Parmesan and Ricotta-stuffed Calamari. But the one thing that’s never changed? Getting their seafood from Galilee and other New England ports. Forty-five years ago it made financial sense to source locally. Now, it’s crucial to diners that local farmers are represented on the menu. “If a local oyster isn’t available at the raw bar, people just aren’t interested,” says co-owner Jack Piemonte Jr.
The dessert game is also strong at Cap’n Jack’s. Jack’s mother took over the baking after graduating from Johnson and Wales University, and according to Jack, his mom makes “the best Grapenut Pudding in the world.” This writer is obsessed with her Chocolate Chip Cookies, and picks one up every single time there’s an opportunity.
Over the years Jack has made small changes to the menu, never forgetting to keep the restaurant’s tried-and-true dishes alive. “I would be a fool to get rid of Clam Cakes and Chowder and Fish and Chips,” says Jack. “No matter what we decide to put on the menu, there will always be a line out the door for them.” 706 Succotash Road, Matunuck. 789-4556
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