Charlestown restaurant Pier 6 offers a water view for all seasons

Clockwise from top: fried oysters; lamb ribs with  harissa, Greek yogurt, and cubed sweet potatoes; and bouillabaisse stocked with cod, squid, clams, and mussels.
Clockwise from top: fried oysters; lamb ribs with harissa, Greek yogurt, and cubed sweet potatoes; and bouillabaisse stocked with cod, squid, clams, and mussels.Photos by Essdras M Suarez/Globe Staff

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Acquaintances are always returning from vacations to Turkey or Thailand or Tulum with reports of the magical dinners they had on the water, where a guy in a skiff arrived with freshly speared fish and the cook had it over the fire minutes later. They chased it with flagons of local spirits as they gazed into their partner’s eyes and listened to the waves lap the shore. They can keep their postcards. We’ve got water aplenty right here, and if the local spirits are made by a villager named Sam Adams, the atmosphere is as magical in its own way. Take Pier 6, in Charlestown’s Navy Yard. Its warm-weather charms are obvious. But eating here on a winter night turns out to be differently splendid.

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