I got here as they were unloading Lobsters at Captain Joes in Gloucester.

Only way to get fresher is to climb into the trap and eat them.

Check us out in the Best of "North Shore Magazine" edition. Editors choice for Best Seafood! Join us this Thursday for $2 Tacos At Tonno






In May we ran a $2 taco special on a Thursday. A few people have been asking for a repeat. Join us this Thursday for $2 Tacos and Margaritas. -Skirt Steak taco
-Crispy Bluefin Tuna Taco
-Grilled Bluefish Taco
-Lamb Taco


2 Main St. Gloucester, Ma. 01930

Figs wrapped in prosciutto and stuffed with Gorgonzola at Tonno tonight

We are featuring one of my favorite dishes from Prezza tonight.
Figs wrapped in prosciutto and stuffed with Gorgonzola.
Here are the rest of tonight’s specials. -Mushroom Risotto
-Short-Cut Rigatoni with lobster
-Halibut with fregola and tomato agrofolce
-Lamb porterhouse with summer squash and zucchini

Come Join Us At Tonno June 15th For Our One Year Anniversary/Gloucester Fireworks Fundraiser


On June 15th we will be celebrating our 1 year anniversary. Please join us from 4-6 to help celebrate our first birthday. $45 per person. All money is donated to the Gloucester Fireworks. Tickets include beer, wine and passed appetizers. Please call ahead and reserve your tickets.
Thank You Gloucester!

2 Main St.
Gloucester, Massachusetts, MA 01930

Highlights info row image

(978) 879-4795

Mother’s Day Brunch from 10am-3 At Tonno

Very Excited to announce our Mother’s Day Brunch from 10am-3 and we are open for regular dinner service after…


-Tuna Tar Tare
-Raw Oysters
-Shrimp Cocktail
-Nicoise Salad with grilled Tuna
-Zucchini Flowers, herbed ricotta and tomato
-Beet Cured Salmon
-Spring Salad with baby kale, fava beans and asparagus
-Orrechiete with peas, mascarpone and pancetta

-Omelette – Lobster, scallion, potato & crème fraiche
-Omelette – Shiitake Mushroom, zucchini, mozzarella
-Vanilla French Toast & Berries
-Poached Eggs – Stone & Skillet English muffin, hollandaise &
pancetta / add Crab
-Pork Hash, Fried Eggs, English muffin, home fries
-Panini “la plancha” – Prosciutto, roasted peppers, mozzarella
-Scrambled eggs, bacon home fry potato and grilled bread

-Chicken Parmigiano
-Eggplant Parmigiano
-Veal Milanese
-Spaghetti and Meatballs
-Cod Oreganatta

-Thick Cut Bacon
-Sliced Virginia Ham
-Home Fry Potatoes

-Bloody Mary’s and Champagne Cocktails too!

You can book online by clicking here

Next Tonno Guest Chef Wine Dinner With Chef Tony Susi of Capo Restaurant April 5th


Wine dinner series features a rotating line up of Chef/Owner Anthony Caturano’s friends from the Boston area

WHO:                   Famed Chef and Restauranteur Anthony Caturano brought his old-world style of cooking to Gloucester and debuted Tonno coastal Italian seafood restaurant in June 2016. Now Anthony has invited his Chef friends from the Boston area up to the north shore to launch a wine dinner series.

WHAT:                  Tonno’s Guest Chef Dinner Series launched in January and the first Wednesday of every month features an exclusive menu from one of Anthony Caturano’s talented chef friends.

On Wednesday, April 5 nationally recognized Chef Tony Susi of Capo is sharing a special menu of fine Italian food with house-made pastas and more. Chef Tony Susi’s culinary career has taken him all over town – from humble beginnings in the heavily Italian North End to the swanky, fine dining-filled South End back to burgeoning Fort Point and up-and-coming South Boston. Tony’s cuisine is carefully crafted balancing both rustic and refined techniques perfected over time.

The full menu for the wine dinner series is below, complete with expertly paired selections from Gloucester’s own Savour Wine.


Salumi Gougeres

Smoked Salmon Toast

Chickpea Fritters

Fiorini Becco Lambrusco Rosso Grasparossa (Emilia-Romagna)


Grilled Octopus, roasted cauliflower, pickled onion & gremolata

La Monasesca Verdicchio di Matelica (Marches)


Baked Fazileti Veal, creamed spinach, fontina & cherry tomatoes

Tenuta di Corte Giacobbe Soave (Veneto)


Rabbit Fritto, baby vegetables, green garlic, brown butter yogurt

Tenuta Cocci Grifoni Tellus Rosso (Marches)


Prosecco Zabaglione, olive oil cake, orange & grapefruit

Marchesi Antinori Vin Santo Chianti Classico (Tuscany)


               2 Main Street  Gloucester, MA978.879.4795 www.tonnorestaurant.com                           

WHEN:                  Wednesday, April 5, 2017 6:00 PM

OTHER:                 The exclusive menu with wine pairings is $80, not including gratuity.

Space is limited and reservations are suggested and can be made by calling 978.879.4795.

Valentine’s Day Specials At Tonno

Valentines Day Specials
-Caviar, Lobster Pancake and Creme Fraiche
-Buccatini, roasted mushrooms, tomato and white beans
-Roasted Monkfish, eggplant and zucchini
-Rack of Lamb, mustard-potato gratin
-Braised Beef, creamy polenta and baby carrots
-Cassata Cake, ricotta, pistachio and orange
-Chocolate dipped Strawberries
-Lots of Prosecco and Champagne
-A nice romantic wood Fire Place



Wine dinner series features a rotating line up of Chef/Owner Anthony Caturano’s friends from the Boston area


WHO:                    Famed Chef and Restauranteur Anthony Caturano brought his old-world style of cooking to Gloucester and debuted Tonno coastal Italian seafood restaurant in June 2016. Now Anthony has invited his Chef friends from the Boston area up to the north shore to launch a wine dinner series.

WHAT:                  Tonno is excited to announce the Guest Chef Wine Dinner Series. Each month, Anthony Caturano’s chef friends from the Boston area will visit Tonno and cook a special 4 course menu paired with wine from Savour Wine in Gloucester.

The Guest Chef Wine Dinner Series kicks off with Chef Dante de Magistris of Dante in Cambridge, il Casale Cucina Italiana in Belmont, and il Casale Cucina Campana in Lexington. Chef Dante has earned the attention and praise of national and local culinary critics alike and has received numerous awards for his rustic techniques and deft touch with simplicity.  The menu for Chef Dante’s dinner brings guests home to the family table that Dante grew up at, with dishes such as:


Spanish octopus, “drowned” in red wine tomato sauce, celery salad, crostini

Strozzapreti “l’atro pesto”

The “other pesto,” creamy walnut & garlic pesto, charred radicchio

Neapolitan braised beef

“Pizzaiola,” san Marzano tomatoes, roasted potatoes, pine nuts, raisins

Panna cotta

Vanilla cream, strawberries, basil balsamic

WHERE:                Tonno                   

2 Main Street                                            

Gloucester, MA



WHEN:                  Wednesday, January 25

6:00 PM

OTHER:                 The 4-course menu with wine pairings in $80, not including gratuity.

Space is limited and reservations are suggested and can be made by calling 978.879.4795.


In 2000, Anthony Caturano opened up his first restaurant, Prezza, in Boston’s historic North End which has earned top ratings and delighted diners for more than 15 years.  Now the famed chef and restaurateur is bringing his Old World style of cooking to Gloucester with Tonno. Tonno, Italian for “tuna,” blends together chef Caturano’s favorite culinary styles, featuring coastal Italian seafood and other treasures from land and sea. Having just undergone a full renovation, the 4,000 square foot venue is outfitted with a dining room, a lounge complete with a fireplace, a cocktail bar, and a private events room. Seating 99 people, Tonno has partial ocean views and is open year-round. The culinary program is designed to showcase Italian seafood classics, with nightly specials that reflect the catches of the day from the local waters. The menu is comprised of an array of sfizi and primi options to start, homemade pastas that are available in half and full portions, secondi courses presenting pesce and carne signature dishes, and decadent desserts. The beverage program is curated to highlight classic Italian cocktails, a selection of craft beers, and a list of 150 wines that mainly is focused on Italian varietals. 

Brine your Turkey!


Anthony Caturano Chef/Owner Tonno Restaurant Gloucester


A few years ago on Thanksgiving, I brined a Turkey and have done so often since.  The sweet and salty solution is a great way to add flavor to the turkey, which would otherwise be dry and bland (especially if it is overcooked).  Brining allows some leeway to overcooking as it adds moisture and firmness to the meat.

This Thanksgiving, I am planning to cook three smaller birds (eight to ten pounds each): one smoked, one fried, and one traditional roasted.  You can choose all three or just one, but its great to try all three together.  The smoked turkey takes the longest and seems to draw the most attention, though you don’t necessarily need a smoker.  The traditional is always a staple on Thanksgiving.  The fried turkey is fastest (and the most dangerous!) to prepare, which always adds a level of “excitement” to the holidays.

Brining Your Turkey

For the brine, you will need some creativity and a container that will comfortably hold a whole turkey (you can use a cooler, large bucket or other container).  Usually the problem with this is that containers the size of a turkey will not fit in the standard refrigerator. If you face the same issue, try storing it in the garage topped with ice and monitor it by adding ice as it melts.  The water should hold between 33-42 degrees.  Put the turkey in the container and fill it with water until it is fully submerged.  Drain the water into a large pot, measure the amount of water, and heat it to a simmer.  For every quart of water, add one-third cup of sugar and one-third cup of coarse salt.  Dissolve it, let it cool and pour it over the bird in the container of choice.  If you want to get creative, you can add different flavors.  For example, instead of cane sugar, you can substitute brown sugar, maple syrup or any other very sweet product.  You can also add things to flavor the water as it simmers like bay leaves, sage leaves, onions, carrots or anything else you want the turkey to absorb.  Let the turkey brine for the two days before it is ready to be served.  Take the bird out about a half-hour before it is ready to be cooked and let the skin dry up a bit; this will help it crisp.

Smoking Your Turkey

To smoke a turkey, you can use your smoker (which you probably already know how to use), or you can convert your gas grill into a smoker if it has two burner controls and a thermometer.  Pull off one of the grates and place a piece of wood on one side and light the grill on that side.  Pop the turkey on the other side and maintain the temperature at about 300 degrees.  Do not check often as this will cause the log to burn high and hot.  This indirect method will take a little longer than a convection oven.  Cook the bird to 145 degrees and let rest about a half-hour.

Frying Your Turkey

To fry the turkey, you will need a turkey fryer.  Be sure the bird is completely drained of water as this is the most dangerous part of frying a turkey.  Put the turkey in the fry pot, cover with oil, and then take the turkey out (this will help to determine how much oil you will need).  Heat the fryer to 375 degrees on high heat and dip in the turkey carefully.  The temperature will drop rapidly by about 50 degrees. Turn the heat down and maintain this temperature. After about twenty minutes the temperature will begin to rise again as the turkey is no longer cold, but rather hot, and therefore the oil is able to heat again.  Adjust the heat so it maintains between 300 to 325 degrees.   A 10-12 pound fried turkey generally takes about 45 minutes.

Traditional Baked Turkey

For the traditional baked turkey, preheat the oven to 325 degrees, place the turkey on a roasting rack in a deep roasting pan, and roast in the oven.  Do not open the door until it is close to being done. Trust me, if it is in a 325 degree oven, I promise it is cooking! During the last half -hour, switch to convection so it crisps.  Cook to 145 degrees and let rest for a half hour.