Since opening in 1978, Saybrook Fish House has avoided the lure of becoming a hoity toity seafood establishment—heck, its first menus were handwritten on brown paper bags. Granted, the menus are much more professional looking these days, but the focus still remains squarely on the fresh, ocean-derived entrees, which often arrive accompanied by warm bread, salad, and fruit. Today, the aromas of grilled salmon, fried fish and chips, and hand-cut Angus steaks continue to pervade the charmingly cozy dining room, whose large front windows flood the humble, yet perennially popular eatery with plenty of sun or moonlight.