Fishbones of Chelmsford

Simple, Fresh, Uncomplicated


About Us

Fishbones was established in 2006 and founded on the culinary values of fresh, simple, and uncomplicated.

You feel right at home the minute you walk into the restaurant with Nantucket style architecture that evokes New England charm.

We hand select our seafood from the piers of Boston and Gloucester. Fresh ingredients are used daily in our dishes. Our shellfish, specifically steamer clams and oysters, go through a 48 hour depuration process, purifying them from any residual sand and bacteria. They’re harvested per our specification in Elliot, Maine.

Our menu is as fresh as our seafood, we print our menu twice daily, once at lunch, and once at dinner. You will find something new everyday in our menu.






Tim Henning

Tim Hubbard

My start with cooking came at age 8 when my father taught me how to grill a hamburger. From there it was watching the likes of Julia Child that fed my hunger to be a chef. Broke into the culinary field at a fried seafood/dairy bar restaurant in Hillsboro, NH. Previously worked with Legal Sea Foods and Not Your Average Joe’s restaurant groups. Brings a classic global perspective to  Fishbones. “I like to use simple fresh ingredients and cook in a way that allows them to be the star.”

Read the Chef’s Blog



We utilize the same approach with our signature cocktails as our dishes. We only offer premium brand spirits in our bar and use freshly squeezed fruit juice when available. Bartender’s daily whim is adventurous and is geared toward the seasons. Our ambitious beer list offers over 55 selections to choose from including domestics, imports and ever so popular craft, microbrewery beers.



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