Holdfast Specialty Seafood Co. was opened by chefs Nathan Gould and Tyler Paolini, both formerly of O Ya and Sarma, along with business partner Jesse Kim. The Brighton Avenue spot runs on a counter-service, fast-casual format with communal seating, built around a 20-seat room.
The menu splits between a raw bar and handheld rolls. Raw bar options include oysters and a yellowtail crudo finished with Osetra caviar. The handheld side centers on New England classics reworked on a locally sourced, brown-buttered bun: an OG clam roll, a crunchy shrimp roll, an oyster roll, and lobster rolls served both hot and cold, bound with bisque. Seafood is sustainably sourced throughout.
Beyond the raw and handheld menu, the kitchen also turns out fried classics like fried clams and fish and chips, with chowder and smoked fish toast rounding out the sides.
The menu splits between a raw bar and handheld rolls. Raw bar options include oysters and a yellowtail crudo finished with Osetra caviar. The handheld side centers on New England classics reworked on a locally sourced, brown-buttered bun: an OG clam roll, a crunchy shrimp roll, an oyster roll, and lobster rolls served both hot and cold, bound with bisque. Seafood is sustainably sourced throughout.
Beyond the raw and handheld menu, the kitchen also turns out fried classics like fried clams and fish and chips, with chowder and smoked fish toast rounding out the sides.