Small Plates, Big Flavor

Seafood and shared dishes shine at Trident Galley & Raw Bar.

By Colby Radomski | Photography by Kjeld Mahoney

When it comes to serving flavor-packed dishes, Trident Galley & Raw Bar is proving that bigger isn’t always better. The fourth culinary venture from South Shore chef and restauranteur Brian Houlihan (he also owns Bia Bistro in Cohasset, Tinker’s Son in Norwell and co-owns Galley Kitchen & Bar in Scituate), the Hingham Shipyard eatery features creative, seafood-centric small plates as well as raw bar specialties.

Duck confit

With a name that pays tribute to the god of the sea, Trident features a contemporary, nautical-meets-rustic design concept that was the brainchild of Houlihan. Pendant lights made of thick nautical rope dangle from the ceiling, reclaimed barn boards flank the restaurant’s 18-seat bar and artwork made with oyster shells hangs over a raw bar shucking station. The details are plentiful and well thought out, creating a charming, casual atmosphere. There are several dining options for visitors to choose from, including cozy booth seating, a family-style table (perfect for groups) and a separate raw bar where guests can grab a seat and watch local chefs shuck locally harvested shellfish.

The menu, which features an ever-changing lineup of inventive small plates, is made with locally sourced ingredients and is exciting yet approachable. Houlihan drew from the style of Bia Bistro (refined) and Galley (tapas) when creating Trident’s culinary roster. But unlike traditional tapas, Houlihan says he’s focused on showcasing a range of ingredients and well-developed flavor profiles (think miniature entrées). Menus rotate from lunch to dinner and the restaurant offers brunch on weekends. Many dishes are available in a larger portion size for those with a hearty appetite.

Guests are encouraged to order several dishes at a time to share (or not) to get the full dining experience. Seafood lovers can order à la carte from the raw bar or opt for a seafood platter featuring an assortment of oysters, shellfish, shrimp, lobster and ceviche made daily.

Trident Tower

Our pick is the massive Trident Tower, which features 12 oysters, six clams, six saffron-poached shrimp, poached lobster, ceviche (served on razor clam shells), tuna poke (Hawaiian-style tuna tartare) and salmon lomi lomi (think Hawaiian salmon guacamole). Other menu standouts include spicy seared ahi tuna with black garlic and pickled vegetables, and Portuguese style seafood stew with zesty chorizo, tender lobster, clams, mussels and the catch-of-the-day (we tried it with the haddock). Those not in the mood for seafood have plenty of other options to choose from, including a beautifully executed roasted bone marrow dish that comes topped with crispy braised short rib and an over-easy quail egg, duck confit served with raisin and currant gastrique, soups and salads (think quinoa tabouli) and even charcuterie boards featuring a selection of artisanal meats and cheeses.

To complement the restaurant’s solid offerings, Trident manager and beer connoisseur Brian Donovan curated a well-rounded bar program that features an extensive selection of specialty cocktails and craft beers local to Massachusetts. Houlihan and Donovan even partnered up with Weymouth-based brewery Barrel House Z and Abington-based 10th District Brewing Company to create signature brews for the restaurant, including an oyster stout made with more than 800 fresh oysters.


Trident Galley & Raw Bar
23 Shipyard Drive,
Suite 1A, Hingham


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