Champlin's Seafood Deck

Counter-service seafood has been the format here since the 1940s, and the setup is straightforward: order at the window, carry your tray to a bare table on the open-air deck or inside the Channel Lounge, and watch the working waterfront do its thing. Commercial fishing vessels land their catches at Champlin's own docks daily, so the menu reflects what actually came off the boats — whole lobsters, native littlenecks, fresh dayboat scallops, and Point Judith squid. The raw bar adds local oysters, native hardshell clams, and cooked shrimp alongside the fried and boiled staples.

The setting does a lot of the work. The deck sits right on the channel at the entrance to Galilee Harbor, and the Block Island Ferry passes close enough that you can track its departure from your seat. For a rider finishing the South County coastal run, that view and a bowl of chowder are a reasonable reason to stop — and the cash-friendly, counter-service format means you're not waiting long to get back on the bike. The season-driven operation means the Deck is not open year-round, so it's worth confirming hours before routing here in shoulder months.