The Barking Crab is reinventing itself just in time for its 20th birthday. The restaurant has completed a year-long overhaul, which involved bringing in a new executive chef and recreating the menu to offer fresh, local, “hook-to-table” seafood dishes.

Located in Boston’s Seaport District, The Barking Crab first opened in 1994 as a summer seafood shack, and has since grown into a year-round restaurant with an outdoor patio for hot summer nights and a wood-burning stove for the winter months. In honor of its 20th birthday, The Barking Crab will offer customer appreciation offerings and will be putting on special events throughout the year.

New Executive Chef Joshua Brown hails from Natick and studied at the Cambridge School of Culinary Arts. Prior to The Barking Crab, Brown spent seven years at Southborough’s Tomasso Trattoria & Enoteca, where he started as a line cook and worked his way up to be the executive chef. Brown is an expert in charcuterie, fish butchery, bread-baking, and desserts.

Under Chef Brown, the menu will continue to offer old favorites – like fried fish and shellfish and a 10-pound lobster – alongside some new items. Do any of these fit your fancy? Asian parsnip cake with pan-seared scallops and grilled yellow-fin tuna. Grilled swordfish with eggplant caponata and shrimp and grits. Harpoon IPA waffle with maple-rosemary cream and bacon mashed potatoes.

What about a clambake dinner complete with boiled Maine lobster, steamers, homemade clam chowder, Harpoon White Ale braised potatoes, coleslaw, and corn on the cob? Yum.

Check out The Barking Crab’s new menu in its entirety here, and be sure to keep an eye out for special events throughout the year.

Image from The Barking Crab