Post 1917 ((781) 377-1917) in Lexington, MA announces its annual seafood and oyster menu, featuring fresh, local shellfish in peak season, welcomes residents from nearby Burlington.
-- Post 1917 announces the return of its seasonal seafood and oyster menu, highlighting the region’s rich shellfish offerings, including oysters, crab, and lobster, as well as salmon and other fresh fish. In keeping with the long-standing “R” rule, when shellfish are only consumed during months containing the letter ‘R’, the restaurant encourages diners to enjoy these selections from September through April. This is when shellfish are at their peak in terms of both flavour and texture.
More information is available at https://www.post1917.com/
Shellfish is not only a hallmark of Massachusetts’ coastal cuisine, but also a nutrient-rich, lean protein source. According to the National Fisheries Institute, more than 80 percent of American seafood consumers regularly enjoy shellfish, citing both taste and health benefits such as high-quality protein, omega-3 fatty acids, and essential minerals. Seasonal consumption supports the best eating experience while helping maintain sustainable fisheries, as shellfish spawn and reproduce during the warmer months.
Post 1917 sources its seafood directly from local fishermen and trusted suppliers, ensuring that every dish reflects the freshness and quality of the region’s waters. From briny oysters on the half shell to sweet, tender crab and perfectly prepared salmon, the menu is designed to complement the restaurant’s signature steakhouse offerings while providing a lighter, seasonal alternative for diners seeking variety.
For those larger parties looking to truly indulge, however, the restaurant offers a showstopper seafood tower featuring king crab legs, oysters on the half shells, jumbo shrimp, and lobster tails served with Post 1917’s signature sauces.
Following the seasonal cycle not only enhances flavor but also supports sustainable practices by allowing shellfish populations to replenish naturally. Diners can enjoy the delicate taste and texture of seafood at its prime, while also appreciating the care and attention that goes into selecting each ingredient.
Jason Carron, head chef and owner of Post 1917, brings more than twenty years of culinary expertise to the kitchen, emphasizing ingredient provenance, presentation, and seasonality. His team prepares each seafood dish with precision to highlight both taste and freshness. The return of the seasonal seafood menu reinforces Post 1917’s commitment to offering locally sourced, high-quality dining experiences alongside its established steakhouse classics.
Reservations are now being accepted for guests wishing to experience the seasonal seafood menu. More information is available through the restaurant’s website or by contacting Post 1917 Steakhouse directly at (781) 377-1917.
Additional details can be found at https://www.post1917.com/
Contact Info:
Name: Jason Carron
Email: Send Email
Organization: Post 1917
Address: 136 Haven Street, , Reading, MA 01867, United States
Website: https://www.post1917.com
Source: NewsNetwork
Release ID: 89170226
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