“At Duke’s, there’s something for everyone”
– Taylor Currier and Drew Garneau
Background & History
This past Friday I had the pleasure of meeting Taylor Currier, a Duxbury native and Drew Garneau a Plymouth native, both local chefs, who are the managing-and-chef-braintrust-duo behind Marshfield’s newest restaurant, Duke’s Beach House (formerly The Fieldston). Taylor, a resident of Duxbury, has worked in the shellfish industry since he was a teenager, and has partnered with Duxbury Oyster Company to procure local oysters and shellfish from “tide to table.” Drew, a resident of Plymouth, and a graduate of Johnson and Wales University, has held several roles in the restaurant industry for over a decade. His craft was honed during his tenure at Vine Bar (Scituate), Rye Tavern (Plymouth), and Duxbury’s Oysterman, to name a few of his past ventures as lead line cook and Executive Chef.
The owners I gather, are Marshfield residents, the Barrett brothers, bought the land and the restaurant and decided on the name “Duke’s Beach Shack,” as their Grandfather used to call the brothers the “three Duke’s.” Duke’s opened in early April and has been packed every weekend, as it has become the “bonafide summer spot,” since it is only a few steps away from Sunrise Beach in the village of Fieldston. Moreover, as many residents of Marshfield know, the Fieldston on the Atlantic was a magical place, and Duke’s Beach House feels as though it has captured some of that magic this summer, as the town’s new and only go-to beach shack.
Farm-To-Table, Sea-To-Table, Tide-To-Table
Duke’s prides itself on making everything in-house and takes the sea-to-table, farm-to-table, and tide-to-table movements seriously, without being too pretentious; what I mean is, is that there is Pabst Blue Ribbon on tap and a classic smash burger on the menu for the local retiree, but also fresh tuna crudo, swordfish, or a New York strip steak with a nice glass of wine for the date-night couple or young professional.
Taylor and Drew also want to keep the menu fresh and ever-changing, based on seasonality and driven on what local ingredients are currently available. Duke’s encourages folks to make reservations ahead of time using Toast, which will ensure patrons receive the attention they need, as they really want to focus on food and the service customers receive while they are experiencing a busy summer. Their take on the classic New England stuffed quahog, will be the stuffed oyster, packed with fresh salmon belly, local clams, oysters, chorizo, and Drew’s popular and homemade cornbread, all packed together and baked. The clam chowder will also be made from scratch, as well as the simple caesar salad, with the dressing and croutons made in-house, and the cheese and lettuce locally sourced and cut in-house. Lastly, without any hesitation, our friends over at Stellwagen Beer Company have already an in-house residency with the new flagship American Light Lager “Cooler Beer.”
This weekend, on your way to the beach, stop in at Duke’s and grab a beer, a smash burger, mussel frites, calamari, and the stuffed pretzel with braised short-rib – everything is fresh and good and you won’t be disappointed.
And if they ask, tell them Foodies sent you!
Cheers,
FSS
Duke’s Beach House
882 Ocean Street
Marshfield, MA
