The Daily Catch believes in access to the freshest seafood possible. Everything we do revolves around providing a supreme seafood dining experience. Sourced from local fishermen on the Boston Fish Pier and cooked in simple authentic recipes as an ode to our Sicilian roots. From the ocean, to the docks, to our eateries for over 45 years.

Woodstock

Location

61 Central Street
Woodstock, Vermont 05091
802 332 4005

Hours

Wed — Fri / 4PM — 10PM
Sat — Sun / 12PM — 10PM

Home

Woodstock Menu

Below is just a handful of the delicious offerings. Our chalkboard is always loaded with fresh caught specials.

Appetizers

served with pasta

Fried Calamari

  • small 14.75
  • large 23.75

Red sauce, lemon

Clams Casino

  • 14.25

Broiled cherrystones, crispy topping

Calamari Meatball

  • 8.75

Fried rounds, herb breadcrumb, red sauce

Littlenecks Siciliano

  • 15.25

Fennel, thyme, lemon, wine, grilled bread

Shrimp Scampi

  • 15.50

Garlic, lemon, butter, romano

Calamari Salad

  • 13.50

Chilled marinated with Calamata olives, herbs

Fried Seafood

served lightly breaded, with fries

Fish & Chips

  • 19.50

Calamari Platter

  • 25.75

Linguine Seafood

served in the pan with seafood tomato sauce or olive oil, garlic and clam sauce

Calamari

  • 22.50

Mussels Marinara

  • 22.25

Vongole Neapolitan

  • 26.50

Shrimp

  • 26.25

Scallops

  • 27.25

Black Pasta

homemade fresh black linguine with squid ink

Aglio Olio

  • half 14.75
  • full 24.75

Ground Calamari

Alfredo

  • half 14.75
  • full 24.75

Cream reduction, butter, romano

Puttanesca

  • half 14.75
  • full 24.75

Mushrooms, peppers, onions, olive anchovy butter

Seafood Entrees

broiled

Haddock

  • 23.25

Swordfish

  • 26.50

Classic Originals

Monkfish Marsala

  • 26.50

Tender medallions of monkfish simmered with mushrooms in sweet marsala sauce

Lobster fra Diavolo

  • served for one 60
  • served for two 84.50

Lobster live cut into pieces, shrimp, calamari, littlenecks, mussels in a "spicy" seafood tomato sauce served over linguine

Brookline

Location

441 Harvard Street
Brookline, Massachusetts 02446
617 734 2700

Hours

Mon — Sat / 4PM — 10PM
Sun / 2PM — 9PM
No Reservations

Home

Brookline Menu

Below is just a handful of the delicious offerings. Our chalkboard is always loaded with fresh caught specials.

Appetizers

served with pasta

Fried Calamari

  • small 14.75
  • large 23.75

Red sauce, lemon

Clams Casino

  • 14.25

Broiled cherrystones, crispy topping

Calamari Meatball

  • 8.75

Fried rounds, herb breadcrumbs, red sauce

Littlenecks Siciliano

  • 15.25

Fennel, thyme, lemon, wine, grilled bread

Shrimp Scampi

  • 15.50

Garlic, lemon, butter, romano

Calamari Salad

  • 13.50

Chilled marinated with Calamata olives, herbs

Fried Seafood

served lightly breaded. with fries

Fish & Chips

  • 19.50

Calamari Platter

  • 25.75

Linguine Seafood

served in the pan with seafood tomato sauce or olive oil, garlic and clam sauce

Calamari

  • 22.50

Mussels Marinara

  • 22.25

Vongole Neapolitan

  • 26.50

Shrimp

  • 26.25

Scallops

  • 27.25

Black Pasta

homemade fresh black linguine with squid ink

Aglio Olio

  • half 14.75
  • full 24.75

Ground calamari, olive oil, anchovy, garlic

Alfredo

  • half 14.75
  • full 24.75

Cream reduction, butter, romano

Puttanesca

  • 14.75
  • 24.75

Mushrooms, peppers, onions, olive anchovy butter

Seafood Entrees

broiled

Haddock

  • 23.25

Swordfish

  • 26.50

Classic Originals

Monkfish Marsala

  • 26.50

Tender medallions of monkfish simmered with mushrooms in sweet marsala sauce

Lobster fra Diavolo

  • served for one 60
  • served for two 84.50

Lobster live cut into pieces, shrimp, calamari, littlenecks, mussels in a "spicy" seafood tomato sauce served over linguine

The North End

Location

323 Hanover Street
Boston, Massachusetts 02113
617 523 8567

Hours

Mon — Sun / 11AM — 10PM
No Reservations / Cash Only

Home

North End Menu

Below is just a handful of the delicious offerings. Our chalkboard is always loaded with fresh caught specials.

Appetizers

served with pasta

Fried Calamari

  • small 14.75
  • large 23.75

Red sauce, lemon

Clams Casino

  • 14.25

Breaded cherrystones, crispy topping

Calamari Meatball

  • 8.75

Fried rounds, herb breadcrumb, red sauce

Littlenecks Siciliano

  • 15.25

Fennel, thyme, lemon, wine, grilled bread

Shrimp Scampi

  • 15.50

Garlic, lemon, butter, romano

Calamari Salad

  • 13.50

Chilled marinated with Calamata olives, herbs

Fried Seafood

served lightly breaded with fries

Fish & Chips

  • 19.50

Calamari Platter

  • 25.75

Linguine Seafood

served in the pan with seafood tomato sauce or olive oil, garlic and clam sauce

Calamari

  • 22.50

Mussels Marinara

  • 22.25

Vongole Neapolitan

  • 26.50

Shrimp

  • 26.25

Scallops

  • 27.25

Black Pasta

homemade fresh black linguine with squid ink

Aglio Olio

  • half 14.75
  • full 24.75

Ground calamari, olive oil, anchovy, garlic

Alfredo

  • half 14.75
  • full 24.75

Cream reduction, butter, romano

Puttanesca

  • half 14.75
  • full 24.75

Mushrooms, peppers, onions, olive anchovy butter

Seafood Entrees

broiled

Haddock

  • 23.25

Swordfish

  • 26.50

Classic Originals

Monkfish Marsala

  • 26.50

Tender medallions of monkfish simmered with mushrooms in sweet marsala sauce

Lobster fra Diavolo

  • served for one 60
  • served for two 84.50

Lobster live cut into pieces, shrimp, calamari, littlenecks, mussels in a "spicy" seafood tomato sauce served over linguine

It All Started

Founder Paul Freddura was born and raised in the North End and learned the seafood trade from the ‘old timers’ on the Boston docks. In 1973 he established ‘Calamari Café’ in a shoebox storefront in the heart of the North End. In 1979, Paul met his wife, Maria, and the two traveled along the east coast marketing calamari products and somehow found time to have seven sons (yes, seven!). Along with their boys they turned the shoebox fish joint into todays ‘The Daily Catch’ with multiple locations and a line product sold in neighborhood markets and national chain stores.

Why the Pan?

“We started serving pasta in the pan out of necessity. We had no plates!” -Paul Freddura, Owner

It’s become who we are, more than food & drink we are an experience. The pan captures the lasting memory of how delicious the pasta tasted.