Turk's Seafood

Turk's Seafood Throwing Mattapoisett Boatyard Fundraiser
Turk's Seafood Throwing Mattapoisett Boatyard Fundraiser
Turk's Seafood Throwing Mattapoisett Boatyard Fundraiser
Turk's Seafood and Mattapoisett Boatyard have long been linked. Aside from the obvious marine connection, the two businesses are Mattapoisett mainstays. Before the devastating fire this summer, the Mattapoisett Boatyard owners would always throw their annual holiday party at Turk's Seafood...
Turk's Seafood Addresses Sale Rumors
Turk's Seafood Addresses Sale Rumors
Turk's Seafood Addresses Sale Rumors
Richard Pasquill and his family have run Turk's Seafood since 1989. In its 33rd year, the Mattapoisett restaurant has only become more and more popular as the years have gone by. At 57 years young, Pasquill says he has not entertained any thoughts about retiring...
New Turk's Seafood Logo 'Has a Lot Going on'
New Turk's Seafood Logo 'Has a Lot Going on'
New Turk's Seafood Logo 'Has a Lot Going on'
If you live in the Tri-town, you know that it's regarded as a pseudo-holiday. Opening day at Turk's Seafood is kind of a big deal.  "Even with Wednesday's snowy weather," said owner Richard Pasquill, "opening day was what you'd expect for a normal opening day at Turk's." ...
How To Cook Turk's Tuscan Seared Scallops
How To Cook Turk's Tuscan Seared Scallops
How To Cook Turk's Tuscan Seared Scallops
Turk's Seafood is back from their winter break.  We went to Mattapoisett and talked to Executive Chef Chris Johnson about some new dishes he dreamed up while on vacation. Turk's Executive Chef Chris Johnson showed us how he prepares one of his newest scallop creations: Tuscan Seared Scallops with a white bean puree...

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