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The top seafood restaurants in Long Island place great emphasis on fish-grilled whole, freshly peeled or crusted. The best choices include free-wheeling clam bars and high-end fish houses.
Anchor Down Docklands (Seaford, Adler 2479) You may have confused this new Seaford restaurant with Stephen Rosenbluth’s Merrick restaurant (referred to as Anchor Down), which is forgivable. Both offer similar fish, shellfish and more medleys, but Dockside has a clear advantage on its sister property: there is a dock on the outdoor deck on the Seaford Canal, yes, you can anchor yourself Click to drop. Although this place has been the host of Rosenbruck’s “Cardoon” in the past, only the delicious falafel balls of the Mediterranean restaurant are among them. Otherwise, fried whole belly clams are the star on the menu-buttery mollusks are exciting. But don’t ignore Rosenbluth’s lobster rolls (serving Connecticut and New England flavors) or his dishes, including Montauk fl fish with crab and shrimp filling, blackened swordfish and grilled mustard sauce. Another winner: Crispy Fried Fish Tacos, in which the cod fillets are cut into small pieces and placed in an egg casing with coriander, coriander, lime and pickled mango. For more information: 516-785-2390,
Bell and Anchor (3253, Noark Road, Sag Harbor): It was a cold winter night in Bell and Anchor, on the edge of a working dock. The dining room was on a table and applauded for marriage proposal. In the bar, the bartender dipped the grilled Peconic Bay scallops in the lemon cream sauce less than a month later. “We know Bei Ren,” she blinked. This scene is a typical representative of Bell & Anchor, which is an uncontrollable attraction. It immediately became a meeting place for locals, special occasions and a first-class seafood restaurant. In the past eight years, the connections established with local fishermen have transformed into the rare magic in Chef Sam McClelland’s kitchen, whether it’s lobster paste, panini sauce, wava with Leonus-style potatoes or grilled monkfish (Of course there are small neck clams and shrimp) to the saffron risotto. Drinks are on time, resonance is nautical, and the welcome here is warm and lasting. For more information: 631-725-3400,
Bigelow’s (79 North Long Beach Road, Rockville Centre): Since 1939, this staunch supporter has been an unofficial Ipswich ambassador on the island, with the town and surroundings Fried whole belly clams from the area. As delicious as oysters, the oyster-like snack is Bigelow’s fried Atlantic clams. It is sweeter than anything Mrs. Paul puts in the box and has no rubber bands. The Andreolas family has been in charge of this treasure since the 1990s. The butler has 20 seats and built a beautiful new outdoor area. Even if they serve New England clam chowder, it will be like all the milk soup you have been eating. Life, and the same muscular Manhattan style. Let’s face it, but Bigelow’s is the shrine of French fries, and few are spared the breadcrumbs, deep-fat treated marine life. However, the results are usually excellent, especially when accompanied by crunchy onion rings and hand-cut fries. Violating your arteries? Maybe. However, there is still no way to go. More information: 516-678-3878,
Food critics visited this 81-year-old seafood resort for the first time. Newsday’s FeedMe food critic Scott Vogel visited Bigelow’s to try the famous Ipswich clam fried and learned the story of this restaurant in the heart of Rockville since 1939. Credit: Newsday/Chris Ware; Photo credit: John Shewchuk
Catch Oyster Bar (Patchogue, N. Ocean Ave. 63): Subway tiles, exposed ducts and old mermaid sculptures give this cozy place a nautical atmosphere, but the appeal of Catch goes far beyond decoration. Although you might sit on a bar chair (only a few tables), spending an hour or two here usually meets some locals, eats oysters that can’t be found elsewhere, and sips a fine cocktail to make the shop front Proud of it. Islanders. These oysters-mostly harvested locally, but hail from some locations in the north and west-are delivered daily and listed on the blackboard; click some on the half shell and they will be deprived. Add a bit of Parmesan and butter to grill (please trust us), then choose tuna nicotine salad, scallop ceviche (an occasional specialty) or light bivalve from Great South Bay Po’boy made into oysters. Fans of French seafood soup can go to South Shore Seafood Stew. If you want to know why there are hot dogs on the menu, it is because co-owner Michael Avino (his father Jim is a partner of Catch) owns a hot dog. Together along the block called Duke University. More information: 631-627-6860,
Fatfish (28 Cottage Ave., Gulf Coast): In the early days, chef Brian Valdini returned to his hometown of Long Island for a short vacation-but eventually he took over the seaside tavern and created a restaurant dedicated to Mediterranean-style seafood and meat dishes. Even after Superstorm Sandy piled it into pieces, the reconstructed Fatfish is still one of the treasures of the South Bank, and Valdini will still lose its advantage. The crowd is definitely local, and the deck seems to hover over Great South Bay. Valdini is full of magic on every piece of tuna, salmon, scallop, shrimp, oyster, monkfish, blackfish and flare that goes through the kitchen. The intuitive server delivers goods, from carefully prepared tuna, oranges and pistachios to pan-fried scallops and scallops or grilled halibut and shiitake mushrooms. Snacks can be glued to plates in the deli, the carousel can be placed on ice-cold martinis and raw bars, and everyone can drink in breathtaking views. More information: 631-666-2899,
Five Oceans (5 New York Avenue, Long Beach): This family-friendly sand dune-side restaurant conceals its strong cooking power: Chef owner Craig Attwood is famous for operating many high-end restaurants in the East (​​ East Hampton) Point and Jedediah Hawkins Inn). He brings all his experience and passion into a mild environment. The menu reflects the location by the sea, the local seafood is high-key (tuna tartar, whole fish grilled on the scales), low-key (fish tacos) and high-low (boiled lobster nachos in butter). Any dish with clams will be the winner, obviously non-rot fried chicken, two mahogany crusted boneless thighs, and a large, low-side galvanized steel bucket, mouthwatering coleslaw And the hand-chopped French fries will be winners. Bay seasoning. There was a burger at lunch and a steak at dinner, and I was happy all day. For more information: 516-517-2828,
Kema (1446 Old Northern Blvd., Roslyn): Kema will have to do this before safely heading to Santorini. This Greek seafood restaurant’s beach party has been rocking with Roslynites and anyone looking for scenery and top seafood all year long. Managing partner Reno Christou and chef Chris Kletsides are veterans from nearby Limani; they were lured a mile to the east in 2013, and the Kletsides menu has not gone too far: a selection of original fresh whole fish This may include fagri, the sweet and fleshy Mediterranean pink snapper, red snapper, royal dorado, po ginseng and black bass, as well as giant prawns, Maine lobster, Alaskan king crab legs, and plenty of Greek salads and sauces. Moussaka, steak, ribs and stewed leg of lamb will satisfy the needs of non-fish eaters. During prime time, the noise level here can range from hustle to hustle and bustle. Breakfast and dinner are relatively quiet. More information: 516-621-3700,
Limani (1043 Northern Blvd., Rosslyn): Before Limani opened in 2008, Long Island had never seen a fish restaurant or Greek restaurant commensurate with it. The luxurious design avoids the main themes of Greece and the paintings of Santorini, and uses mosaic tiles, luxurious interiors and exquisite utensils. This fish comes from all over the world, there are dozens of species, leaning on the ice bed, waiting for them to turn over the fire, grill it, and then according to its excellent performance, simply paste it with imported olive oil and lemon juice. Twelve years later, this restaurant still meets its high standards. These are not cheap, nor are you wasting money on farmed rapeseed or salmon that you can buy elsewhere: buy whole grilled fagry (Greek sea bream) or head prawns. Pescaphobes will enjoy fried, thin zucchini and eggplant, tomato salad (all year round!) or lamb chops. More information: 516-869-8989,
Jolly Fisherman’s Steak House (25 Rosslyn Avenue): Yes, it’s old-fashioned, and it’s good for us. The bread basket is filled with homemade nut bread and corn muffins, or the extinct “delicious tray” full of celery, carrots and radishes. Who won’t be attracted? If it’s old-fashioned, in addition to salmon and meat rolls, you can also look forward to sea bream, fish and swordfish; you can dive into a large plate of fried prawns, Ipswich clams and sweet scallops; you can order three pounds Lobster or fish and chips with malt vinegar; stone crab, soft shell crab and scallop are only available in season. You can also get premium steaks and orange juice from Long Island Duck-then, we hope there are more old-fashioned seafood restaurants on Long Island. The Jolly Fisherman opened in 1957 and overlooks the Roslin Duck Pond. The three generations of the Scheiner family have maintained a strong strength. More information: 516-621-0055,
Pearl (4338 Austin Blvd., Island Park): This restaurant marked the gathering of Paul and Candy Holand and chef Michael Ross who worked together at Pasta Grill in Syosset 25 years ago. Ross’s resume includes Fiddleheads in Oyster Bay and Jewel in Melville. He has designed a modern menu that has gone beyond the initial focus on seafood since the pandemic. Now, grilled octopus with romsco sauce and chickpeas, pan-grilled halibut with wild mushrooms, fingerling potatoes and lobster sauce, plus Thai-style grilled ribs, Duroc grilled pork chops, and Scarpariero chicken And a lot of pasta. More information: 516-432-0723,
Plaza Cafe (61 Hill Street, Southampton): Chef Doug Gulija’s cuisine is always a delicacy, often fascinating, and dine in the polished, exquisite Hampton restaurant. Is an exquisite chef, and dominates the restaurant owners on the island. The frequently changing menu reflects a search, constant creativity, and recent appetizer highlights include salmon napoleon with pea pancakes, shrimp and crab meat wrapped in prosciutto, tuna t, and mashed avocado with mustard sauce. Recently, the fascinating list of so-called medium-sized plates has tuna poke corn chips and lobster rolls, which have meat cooked in butter. The main dishes include the signature lobster shrimp pie, grilled swordfish loin with sweet sausage meat in carrot and leek soup, pan-fried salmon and salmon with lardens and mustard seed vinaigrette. However, the visit to the square cannot be completed without sampling the dessert of Gulija’s mother Maria at least once (and preferably more). About five kinds of chocolate mousse cake, orange vanilla butter cake and Creamsicle-style sce cream that can be used at any time, both of which are epic in the best sense.

Post time: Dec-04-2020