115 Stafford Road, Tiverton
(401) 625-1347

Macray's Seafood II is the relaunch of a restaurant that operated in Westport, Massachusetts, from 1957 to 1992. The name is a portmanteau of the names of the original owners—Tom "Mac" McGreevy and Ray Therien. One of the employees was a kid named Bob Lafleur, who started out at age thirteen picking up trash in the parking lot and eventually moved up to cook. By the time the shack closed in 1992 Lafleur was ready to run a place of his own, and when a storefront came available at 115 Stafford Road in Tiverton, that's what he did. But he figured why mess with success? He retained the name and all the recipes he'd learned from his former gig.

Things went well at first, but in the years after 9/11 it was a struggle. For awhile Lafleur was juggling two jobs. Finally, in 2007, he called it quits. Other restaurants tried to make a go of the location, but none stuck. Then in 2012 it was vacant again, and, at the urging of friends, Lafleur reopened Macray's Seafood II in January of the following year. He now runs Macray's with his wife Simeone and their friend Don Wach.

So what's on the menu? Fish and chips; clam cakes; fried clams and scallops; clam, lobster, and scallop rolls; fishermen's platters; stuffies; fish nuggets; New England clam chowder, and more, that's what. They recently added calamari as a special.

On a September 2015 visit I tried the chowder and a stuffie. I was wary when the counter lady asked if I'd like my stuffie warmed, as so often that means it's been frozen and will be served lukewarm and mushy. And when it arrived I was doubly wary because the stuffie, while quite large, was wrapped in celophane. But on peeling off the wrap I found it to be piping hot and delicious, with just the right proportions of breading to clam, celery, green pepper, and onion. Recommended. The chowder likewise threw me off as the first taste struck me as being too milky, but I soon changed my opinion and was scraping the bottom of the styrofoam cup for the last few drops. I didn't try any of the fried items from the menu but looking at Yelp now I see that reviews are overwhelmingly positive, so I'll have to go back.

The dining area is small (only four booths) and kinda dim, but there's outside seating, as well. Take-out is obviously the bulk of Macray's business. If you sit inside, the walls are lined with images of the late lamented Lincoln Park Amusement Park to reminisce over.

Go by at the right time and you'll see a guy in chef's whites wearing a boat in imitation of the Macray's logo, waving at cars and pulling in customers. They call him Captain Mac. Give him a friendly beep as you pull in.

Macray's added a food truck in late summer 2015, so you may see them at area festivals.

Macray's Seafood II is open mid-February to end of October; Friday-Saturday, 11am-8pm; Sunday, 11am-5pm, or until the food runs out!


SouthCoast Today Readers' poll: Best Fried Clams in SouthCoast (2013).

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