Salem at Lyceum Hall

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When you request a table at Turner's, you are put on the seating list for the time requested for a table that is estimated to open about that time. Please check in with the host upon arrival. We do our best to have parties seated within 15 minutes of their arrival.

Welcome to Turner's Seafood Salem at Lyceum Hall

In 2013 our multi-year search for a very special space to serve our authentic New England seafood experience, and fresh-catch market in the heart of the North Shore, brought us to the cultural riches of Salem and our new home in storied Lyceum Hall. We are very pleased our city neighbors and surrounding communities have embraced the renewed ambiance of Lyceum Hall, our signature, classic New England seafood for lunch and dinner, a lively oyster bar and Salem's first, fresh, locally-sourced seafood market. Lunch debuts in December.

Turner's Seafood at Lyceum Hall expands our culinary footprint presenting four generations of our family's experience, expertise and passion for all things seafood to this hub of the North Shore, complementing our Melrose seafood grill and market and up to Cape Ann for our third seafood market and seafood plant.

Dining with us...please call for
available seating, 978-745-7665

"The first time I walked through the Hall I imagined a time past, a true seafood eatery with classic fish and chips prepared the way they should be," recalled, Jim Turner.

As stewards of Lyceum Hall, we combine our heritage and appreciation for the region's history and culture for a seamless fit ... our restaurant home and the Hall's architectural bones. Credit the esteemed Boston architectural firm, Niemitz Design Group with influencing the approach in creating a welcoming environment. Guests will find familiar amenities long-valued along with new spaces to experience.

Executive Chef Yale Woodson, with a rich background in the culinary arts, especially the sea's bounty, leads a kitchen team whose menu centerpiece is our original seafood classics – steamed lobster, fried clams, finnan haddie ... our adventurous black-board specials paired with with Chef's interpretive culinary spirit creating unique menu items with fresh ingredients of the season.

We are privileged to continue the Hall's heritage as a public gathering place for engaging conversation and the finest in hospitality. We look forward to sharing this experience with you..."to serve you the freshest, best tasting seafood you've ever eaten".

Yale Woodson

Executive Chef

"Our team selectively sources and prepares food to please the full range of the senses, stimulating, and striving to create a memorable seafood dining experience for our guests ... every visit, every time,"
- Yale Woodson

Growing up in the rich, culinary landscape of Manhattan, Yale experienced an expansive range of cuisines representing the county's regional fare and abroad, pairing these interests with the history and cultural influences that define food everywhere.

While not a classically schooled chef and with a B.A. in Social Anthropology in tow, Yale continued to venture into the culinary world subsequently benefiting from two mentoring relationships, working closely with acclaimed Chefs Jasper White and Rich Vellante… informing his passion for and knowledge of the sea’s bounty, honing his approach to classic New England seafood that continues today.

As a New England Chef, Yale feels a responsibility to steward sustainably, and to creatively use underutilized local catch whenever possible...continuing to heighten his understanding, knowledge and talent for sourcing and preparing great quality seafood.