After a year of renovations, seafood restaurant Tipsy Tuna is finally ready for business.
Anthony Ghosn, who co-owns the restaurant with Freddie Elkhoury, already owns Mambo’s. But Ghosn sensed the need for what he says is “a classic seafood spot on the beach.”
Nantasket was lacking an East-Coast-style clam shack. “Everyone has a seafood item or a couple,” he notes, “but no one has a variation.”
With that mission in mind, Ghosn and Elkhoury set out to create their restaurant, beginning with the space, which was “in massive need of renovations,” Ghosn says of his eatery at 276 Nantasket Ave.
Elkhuory reports that “the hard work paid off. … Everyone was very happy.” Even diners who used to be there when it was Barefoot Bobs, an older iteration of the space, showed up.
Part of the reason Tipsy Tuna’s reopening took so long was the need to make sure it was up to the town’s standards. “[We] have to, number one, accommodate the town’s locals. [We’re] representing the whole town,” Elkhuory says.
Supporting the town is certainly a goal for Tipsy Tuna. “We’re going to try and encourage small businesses, local businesses,” Ghosn says, noting that 80 percent of the fish products Tipsy Tuna uses are from local fishermen and lobstermen.
As far as the menu goes, Tipsy Tuna stays true to what Ghosn calls “classic Boston-type seafood.” There are three variations of lobster rolls, with one said to be the “longest lobster roll on the East Coast” – at a whopping 21 inches.
Steamed mussels and clams are also being offered, as is a dessert menu featuring a flavor burst soft-serve ice cream reminiscent of the 1990s.
The layout of the space reflects the changing times. There is an outdoor cabana for takeout as, Ghosn says, the owners want “to be able to cater to customers that would rather do takeout because of the pandemic.”
There is also a fully stocked outdoor bar, as well as indoor and outdoor seating.
Tipsy Tuna started with a soft opening on July 12, in anticipation of the grand opening on the 20th. Despite poor weather during the weekend of the soft opening, about 200 patrons still turned up.
“Considering the weather being that bad, it went really well,” Elkhoury says. “Everyone was really grateful.”
After opening Mambo’s, Ghosn sensed in the support he received from the town and its residents for that restaurant a reason to proceed with Tipsy Tuna. “[It] pushed me to do more in the town,” he says.
“We’re just trying to do our part in trying to keep the town, the whole town, looking the part and feeling the part,” Elkhoury says.