“Meat” up at Drift Fish House & Oyster Bar where chef/owner Doug Turbush and his team have added a selection of steaks to the menu. Guests can now savor dry-aged Linz Heritage Angus Reserve beef that’s been raised without hormones or antibiotics. Slice into the signature cut New York strip or choose filet mignon, bone-in rib-eye or flat iron steak frites—all lightly finished with roasted garlic butter. Steaks can be complemented by a variety of sauces and butters such as horseradish cream and chimichurri butter and accompaniments including New Bedford sea scallops and lobster claw and knuckle meat. For a taste of land or sea (or both), Drift is the place.