Dan Andelman: “We are in Woburn, Massachusetts at a cool new development called Woburn Village. And this might be the hottest new seafood restaurant north of Boston, even though the concept has actually been around for a little while. So let’s reel in some really good seafood at Surf restaurant. Now Chef Michael Buckley is one of the most successful and influential chefs in all of New Hampshire and this is his first time that he’s bringing a taste of the Granite State to the Bay State.
Michael Buckley – Surf: “So we started in downtown Nashua 28 years ago with a little chef owned Bistro. And a few years later, we opened our second restaurant called Surf… . Well Surf really took off…. In Portsmouth we opened our second one in 2011 and that has been incredibly well received since day one there. So we decided if we’re gonna go to Massachusetts and get into a new market, let’s take the Surf concept. We opened here in August of 2022. This location here between 128 and 93 has been perfect.. And it’s a great opportunity for us to show the people of Massachusetts what we have to offer.”
Dan Andelman: “This is the perfect place to just belly up to the bar, no matter what kind of bar you want to go to. There’s a massive four sided bar where they’re serving all kinds of cool craft beers and wines and great cocktails. Or you could go to the sushi bar or stop by my favorite: the raw bar. If you want to start your meal the ultimate way you got to get the ultimate platter.
Michael Buckley – Surf: “That is three tiers loaded. I mean loaded with oysters with clams, shrimp cocktail, king crab, it has a giant lobster cocktail of top, it has sashimi, it has smoked fish. I mean, it has a little bit of everything. And you’ll you can tell by the picture that it’s just it’s basically a celebration in itself.”
Dan Andelman: “Now if you’re a seafood lover of course they have all the traditional New England seafood stuff you like but real seafood lovers also love sushi. And let me tell you something right now. This is some of the best sushi you will get anywhere. The most explosively delicious maki is definitely the Dynamite Roll
Michael Buckley – Surf: “So the Dynamite Roll is basically a tempura shrimp. So you get the tempura you get a little avocado, you get the rice, and then we layer it with a spicy crab mix across the top.”
Dan Andelman: “And without a doubt, it’s absolutely dynamite. The number one dish you gotta get for the entire table no matter what else you’re ordering is this: The Lobster Fries..
Michael Buckley – Surf: “So you have thick cut really crispy French fries that is drenched inside of very rich and luxurious lobster stock almost like a lobster bisque. Top that off with mounds and mounds of fresh shucked lobster meat. It’s fun. It’s delicious.. You can just either eat it with a spoon, you can eat with your fingers, you can eat with a fork, it doesn’t matter. It’s just fun, and it’s a great one to share.”
Dan Andelman: “Do you ever go to a wedding and they bring out the passed appetizers and you see they have scallops wrapped in bacon? That’s always my favorite thing to grab. But let me tell you something right now you have never had scallops wrapped in bacon like the ones they do here at Surf. These are jumbo sea scallops that are wrapped in jalapeno and thick cut bacon… Then they add in some sweet tamari and a pineapple chili sauce. I know it’s served on a toothpick but honestly it eats like a meal. Sweet, smoky, spicy, sensational. Now it should come as no surprise that lobster rolls are extremely popular here and they do them two ways. You got the traditional cold Maine style lobster roll. And then the new school Connecticut style hot lobster roll. The question is: Which one’s the best? Traditional cold with mayo. Hot Connecticut style. Both delicious. Both satisfying. The winner. Traditional. Keep it real…. It’s the contrast between the warm bun and the cool lobster salad that does it for me. I think the most famous dish on the surf menu is this one the Lobster Christina.
Michael Buckley – Surf: “So what we do is we poach a lobster. We hit it with a good dose of cognac, add in some cream, reduce that down by half, finish with whole butter, a little bit of chive then it goes over some jasmine rice with some asparagus spears.”
Dan Andelman: “So this thing is luxurious and rich and savory and sweet and absolutely impossible to stop eating once you start.”
Michael Buckley – Surf: “It’s very approachable, but it’s high quality. Don’t cut corners, don’t take shortcuts, just give them good quality, well prepared food with excellent service and an approachable atmosphere. It’s not rocket science but not everybody does it.”
Dan Andelman: “At the end of the day. This place has the perfect combination of classy and creative, fine dining and fun dining. So the next time you go out to eat, you don’t need the turf. You just got to get to Surf.”