If there was a title I'd like to have, it'd be "Lobster Roll Connoisseur."
* The lobster MUST NOT be overly-mayo'd. The mayo has to lightly coat the claw meat. Think barely there. Really, the mayo's only use should be to help stick the lobster pieces together and to add a touch of wet to the roll. There should be chopped celery in the mayo.
* The lobster meat must be FRESH, SWEET, and CRISP! Lobster meat to bun ration should be 3:1. There should be at least 5 claws, mixed in with some succulent tail meat.
* The roll should be lightly toasted, warm, and buttery. Texas toast works well.
* The lettuce should be green-leaf and crunchy not cut up.
* A wedge of lemon should be squeezed over the meat.
Anthony's roll was all of the above and more.
Their kung-pao calamari was unique and very good!
Their clam strips were not overly-breaded, the clams were sweet, chewy, and tasted fresh.
Their clam chowder was creamy, well-seasoned, but needed more clams.
Newport blueberry beer tasted like pie.
Tried the Rhode Island specialty: stuffed quahog (a clam shell stuffed with clams, chorizo, peppers, onions, and spices). It was the only meh thing. Way too much breading. It tasted like day-old bread. Barely there seafood.
All in all, a fantastic, non-touristy seafood market! Chow here before doing the lovely Cliff Walk and don't forget to visit the GORGEOUS, monumental Breakers mansion.