The history of Sam’s Grill began in the 19th century with a man affectionately dubbed “The Oyster King”. For a restaurant that specialises in seafood, that’s a pretty good omen. Sam’s Grill has gone from strength to strength in the intervening century-and-a-century. The restaurant’s even undertaken a spruce in the more recent past, adding Sam’s Seafood Alley, a heated patio and bar where you can sip cocktails and knock back local oysters in chic style. Otherwise, you can settle into the classic wood-panelled restaurant, with its crisp white linens and framed pictures of marine creatures. It’s exactly the kind of place that inspires people to order cold dry martinis – and, of course, they do.
Drake Bay oysters are also part of the package at Sam’s Grill – if you know what’s good for you anyway. Although you could go old school and opt for a shrimp cocktail, or try some of their panko-crusted crab cakes. There’s also ceviche, calamari and steamed clams, just for starters. Actually, there are more options than you could shake some smoked trout crostini at (another very good starter choice, if you have a mind). Moving to the mains and seafood-lovers will find grilled swordfish, tempura fish and chips, Sand Dabs, curried shrimp, sauteed scallops and lobster tail. There are also steaks, sweetbreads and chicken, should the market fresh seafood not catch your eye. If you have room at the end of your meal, the liqueur-laden French pancakes are hard to beat.