Atlantic Fish Company is a well-known Boston spot for seafood and closing business transactions. Located on Boylston Street in the Back Bay neighborhood, it projects itself to be a swanky atmosphere, commanding the ever-so-desired-but-hard-to-attain four dollar sign designation on Google Maps. The establishment, which is a part of the Tavistock Restaurant Collection, has won the coveted "10 Best Seafood Restaurants in Boston" award in 2017 and 2021, honored by the online media website Thrillist.
Upon entrance into the restaurant, one is impressed by its decor. From the wood paneled ceiling, curved as if the hull of a fine sailing vessel, to the maritime accoutrements lining the walls, this restaurant could only have two purposes: seafood restaurant, or New Englander yacht club. While the average clientele clearly fits into both categories (at the intersection of the Venn diagram), the reviewers were solely present for seafood.
Atlantic Fish Company offers both hot and cold lobster rolls, and the two were of different quality and flavor. At the point of table delivery, initial impressions of the dish's plating failed to spark joy, especially for a four dollar sign restaurant. The hot lobster roll's lobster pieces seemed to have little dark spots (though possibly due to dim lighting in the dining area), though the cold lobster roll looked perfectly appetizing. Fries were included in what could be described as a one dollar sign paper bag, and the substitute salad was unceremoniously dumped on the plate like weeds being tossed into a compost pile.
The flavor of the hot lobster roll did not impress either. Our reviewer did not finish the dish, citing poor flavor. The cold lobster roll certainly passed the eye test and tasted fine, and Atlantic Fish Company included strips of lettuce which, although surprising at first, added a crunch that was pleasing.
Yet despite the decent taste of the cold lobster roll, your humble reviewers could only walk away wondering where all the dollar signs went to. It couldn't have been the plastic plate, the paper bag, or the brown-spotted hot lobster. Perhaps the upkeep of the wood ceiling takes more money than the establishment is willing to contend with — much like yacht owners are unwilling to reconcile in their minds how much they are paying for a boat slip each year.