Sea Level Newburyport
“I'm a big advocate for eating seafood all year long. It's tasty, it's healthy, it's got tons of variety, and we help our local fishermen. That's why I'm always up for a trip to Sea Level in Newburyport.”
“Sea Level is very seafood in the rough. We have two Sea Levels, one here in Newburyport. And we have another one in Salem on Pickering Wharf.”
“Chef Serie Keizer and owner George Carey, I think really have the right attitude about the restaurant business. They're super serious about the food being fresh and quality and great at the same time, they have a playful nature to the menu.”
“I really love coming up with new dishes and new ideas for the menus. We just put a little spin on it and we just kind of have fun and play with it.”
“As soon as you walk in, you see the sushi bar doing all kinds of different delicious sushi. They've got outdoor seating in the front and the back of the restaurant. There's a long bar friendly bartenders making tons of creative cocktails and then just everywhere you look this seafood kinds of decorations, pictures memorabilia, it really warms up your taste buds as you sit there and think about the great fresh seafood you're about to get.”
“The chowder fries has been on the menu from day one. You've got your little neck clams, big mess of fries, of course you've got your clam chowder, jack and cheddar cheese. This is a great dish.”
“It's cheesy. It's rich. It's creamy, you get that nice taste from the clams and the bacon. It's kind of the best of both worlds of chowder and french fries. And you can't go wrong.”
“I've never seen this before. It's a garlic bread pizza. On top of the garlic bread there is a layer of mozzarella cheese. On top of that there is fresh fried calamari and in the middle there is a marinara sauce. So what you may want to do is dip the calamari in the red sauce, whittle it down a little bit then eat the pizza.”
“It’s crispy. It’s garlicky. It’s buttery. You get the nice little dough from the pizza. It's really good.”
“The popcorn shrimp is a very popular item here. It's freshly made old day popcorn, lightly battered fried shrimp, and a little bit of our homemade lemon butter aioli for dipping.”
“If you're a dork like me and you see presentation like this. You take a picture for Instagram. While I think of it join phantom gourmet on Instagram at Phantom Gourmet.”
“I think what's cool about Sea Level is it's a casual fun restaurant but if you want to eat like a high roller you can, including this seafood tower. It's got a ton of fresh oysters, little necks, shrimp and a big lobster.”
“We use local oysters. All of our oysters come from the Cape. They're right in our backyard, fresh, sustainable. It's a head turner, as in servers walking through the dining room everybody kind of oohs and ahhs.”
“I live for a few months in Japan. So when I think sushi I think about Japanese restaurants but the truth is the star of any sushi is the seafood. So at a place like this would have an expert person to prepare it sushi is a great idea.”
“You walk in the door and Jeff’s right back there rolling sushi. It's interactive. You can walk up, you can talk to him. Ask them different kinds of questions. And he can explain it to you.”
“I love the lobster rolls here in the winter when I'm eating inside and I need a warm up. I like the hot lobster roll with that hot drawn butter on the toasted brioche bun when I'm eating outside in the summer and it's hot. I like the cold lobster roll.”
“You’re getting fresh Maine lobster meat with a little bit of celery mayonnaise, lemon. We put a touch of mustard in ours and a little bit of parsley and chives. Or you can go the whole hot lobster roll which is just warmed up in clarified butter and a little bib lettuce. And that is it.”
“This sandwich should not work but somehow it does. It's grilled chicken. It's got arugula, tomato, apple slices, bacon and a salted caramel sauce. All inside a potato roll.”
“You get the crispness from the apple like salty bacon and then you get..that sweet caramel on it. The nice grilled marinated chicken breast on the bun. It works perfectly together.”
“I think this is the number one flavor that people worldwide want to try in New England. This is like the Holy Grail of New England flavors.”
“The portion size and this is massive. We're doing big old school tins piled up with fresh french fries, onion strings. The local haddock, the local haddock, the shrimp, the scallops, the clams right out of Essex. It's really just a match made in heaven.”
“I think in New England clambake is one of the best meals you can get on this planet.”
“It's a one and a half pound steamed lobster, and some chorizo sausage, your potatoes, your corn, your mussels, your little necks, and some drawn butter.”
“It's always shocking to me but you're in a group of people. Somebody always says I don't like seafood. Okay, they got you covered here.”
“We have a little bit of everything for everybody you know so our steak tips are hanger steak tips. Little bacon, blue cheese, mashed potatoes, a little fried leeks and homemade demi.”
“Whether you're in the mood for steak tips, sushi or seafood, you're going to like what you see at Sea Level in Newburyport.
