Matunuck Oyster Bar sits on Succotash Road in Wakefield, drawing its seafood from its own farm-to-table and pond-to-plate approach: farm-raised and wild-caught oysters, lobster, mussels, scallops, and clams, paired with locally sourced produce. The restaurant operates year-round, with waterside and indoor seating normally on offer.
Dining currently happens under a tent as al fresco seating, a setup adopted while the main building is being reconstructed, with both table-side service and grab-and-go options available. It's kept the water views and the coastal feel intact, and regulars have kept coming back for it — the restaurant has built a reputation as a celebratory destination with a steady following.
Chef Perry Raso, who also runs the adjacent oyster farm, has since expanded the property with Matunuck Atelier nearby, a fine-dining concept applying the same farm-and-sea sourcing to a more composed menu.
Dining currently happens under a tent as al fresco seating, a setup adopted while the main building is being reconstructed, with both table-side service and grab-and-go options available. It's kept the water views and the coastal feel intact, and regulars have kept coming back for it — the restaurant has built a reputation as a celebratory destination with a steady following.
Chef Perry Raso, who also runs the adjacent oyster farm, has since expanded the property with Matunuck Atelier nearby, a fine-dining concept applying the same farm-and-sea sourcing to a more composed menu.