The Shipwright's Daughter

The Shipwright's Daughter Located in the heart of downtown Mystic, The Shipwright's Daughter is honored to join the beloved to

Good food. Good people. Good things growing in our waters.✌️Join us on Monday, May 18, for Land & Sea Greens Cocktail Pa...
05/15/2026

Good food. Good people. Good things growing in our waters.✌️

Join us on Monday, May 18, for Land & Sea Greens Cocktail Party: A Celebration of Sugar Kelp Harvest Season! Set in the beautiful Manor House at Stone Acres Farm, this ticketed event will feature an evening of thoughtfully crafted kelp-inspired canapés and seasonal cocktails. Proceeds support  and 

Guests will enjoy creations from a talented lineup of local chefs, including David Standridge  (Shipwright’s Daughter  and Mystic Fish Camp  ), Renee Touponce  (Oyster Club  and Port of Call  ), Jess Spivey  (Meryl & Masa  ), and Ben Sherman (Owl & Dove  ), alongside cocktails by mixologist Jade Ayala of Port of Call. The evening will also highlight contributions from high school culinary classrooms, showcasing the next generation of food leaders.

Can’t wait to see you there! Link in the bio.

We may be known for fish fresh from the docks, but we’ll always have a soft spot for something a little meatier.Our lamb...
05/07/2026

We may be known for fish fresh from the docks, but we’ll always have a soft spot for something a little meatier.

Our lamb shoulder appetizer is confited for hours until tender and shreddable, then rolled, crisped on the plancha, and served over a smoked beet molé made with pistachios, warm spices, and chilis. Finished with pickled blackberries and whole pistachios for color, acidity, and crunch.

A little rich, a little smoky, a little bright. The perfect bite, every time.

📍 The Shipwright’s Daughter | Mystic, CT
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A few chairs for our 5th Annual Kelp Dinner just opened up for tomorrow night, and they won’t stay that way. Tomorrow, T...
04/25/2026

A few chairs for our 5th Annual Kelp Dinner just opened up for tomorrow night, and they won’t stay that way.

Tomorrow, The Shipwright’s Daughter sets the table for one our most beloved events of the year in collaboration with Jordan Rubin (Food & Wine Best New Chef, James Beard semifinalist) and David Standridge (James Beard Award–winning Best Chef: Northeast).

With a menu built around New England sugar kelp, we’re celebrating its flavor, its story, and its role in a more resilient food future, alongside the farmers who grow it, including our longtime partners at Stonington Kelp Company.

Last call to pull up a chair.
👉Reserve now - link in bio. 🌊🍽✨

📍 The Shipwright’s Daughter | Mystic, CT
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Beautiful on its own. A knockout dressed up in our macaron ice cream sandwich. 🦪🍦Oyster ice cream isn’t a novelty here. ...
04/10/2026

Beautiful on its own. A knockout dressed up in our macaron ice cream sandwich. 🦪🍦

Oyster ice cream isn’t a novelty here. It’s a resurrection.

First documented in 1824 in The Virginia House-Wife by Mary Randolph, oyster ice cream was a 19th-century staple — served alongside household favorites like parmesan and asparagus ice cream. Possibly less glamorous room-temperature versions of our comeback take. But we thought Mary’s vision deserved a New England glow up.

Ours starts with local oysters, shucked and roasted in butter with vanilla bean, reduced and pureed, then folded into a house made ice cream base. The result is briny, umami, beautifully complex and almost always nothing like what you’re expecting, and everything you didn’t know you wanted.

The best part? Watching someone’s face when we tell them what they’re eating.

Oysters filter up to 50 gallons of seawater a day, some of the ocean’s most unsung heroes. Every scoop is a small, sweet (savory?) act of support for the local farmers keeping our waters clean.

A little bit of a wink. A little bit whimsical. And a whole lot of oyster love.🦪🍦

📍 The Shipwright’s Daughter | Mystic, CT
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Last Thursday, The Shipwright’s Daughter had the extraordinary privilege of being part of something truly special down a...
04/08/2026

Last Thursday, The Shipwright’s Daughter had the extraordinary privilege of being part of something truly special down at River Bar in Westerly, RI.

A Dinner for Jake drew together an incredible group of chefs, donors, and neighbors — and what struck us most wasn’t the talent in the room, though there was plenty of it. It was the generosity. The willingness of people to come together and show up for one another, which somehow feels like a rare thing in this fast-paced world.

The evening was made beautiful by so many generous hands: brought the most stunning florals, transformed the tables into something out of a dream, and & kept the wine flowing in the best possible way 🍷🌷✨. And to the chefs who poured their hearts onto every plate: , , , River Bar’s Executive Chef Kevin English, and our own , we are endlessly grateful .🙏

A special thank you to James and the entire River Bar family for opening your doors and including us in such a meaningful night. Evenings like this are a reminder of just how much we can do for one another when we come together, and we are so grateful to have been part of it.

To everyone who came, who gave, who cooked, and who cared, and to Jake, we’re with you. 🤍

If you’d like to support , the link to his GoFundMe is in our bio.

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Address

20 East Main Street
Mystic, CT
06355

Opening Hours

Monday 8am - 10am
5pm - 9pm
Tuesday 8am - 10am
5pm - 9pm
Wednesday 8am - 10am
5pm - 9pm
Thursday 8am - 10am
5pm - 9pm
Friday 8am - 10am
5pm - 10pm
Saturday 8am - 10pm
Sunday 8am - 9pm

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