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Specialties
They served only seafood cocktails, cracked crab, spaghetti, and sandwiches. From that humble beginning the restaurant expanded three times.
Frank, like his father, had a deep passion for the sea and a love for the old Wharf. As a boy, he fished with his dad and worked after school selling clams, crabs, and seafood cocktails from crabstands and fish depots. When the war ended, he and his wife Marian opened the small breakfast and lunch restaurant on the Wharf where he grew up working with his father.
Like his father and many others, he helped develop Fisherman’s Wharf into one of the most colorful and pleasant places for any tourist or native to go for lunch or dinner.