Lengthy Island’s prime seafood eating places take fish critically — be it grilled entire, freshly shucked or laborious shelled. The very best bets embody come-as-you-are informal clam bars in addition to upscale fish homes.
Anchor Down Dockside (2479 Adler Ct., Seaford) You could be forgiven for complicated this Seaford eatery with Stephen Rosenbluth’s Merrick restaurant, referred to as merely Anchor Down. Each provide an analogous medley of fish, shellfish and extra, however Dockside has one distinct benefit over its sister property: an outside deck on the Seaford canal with a pier to, sure, put one’s anchor down. Whereas the place performed host to Rosenbluth’s Cardoon in a previous life, solely the Mediterranean eatery’s scrumptious falafel balls have been grandfathered in. In any other case, fried entire stomach clams are the star of the menu — the buttermilk-buttered mollusks are revelatory. However don’t overlook Rosenbluth’s lobster roll — each Connecticut and New England types are served — or his fancier dishes, together with crab- and shrimp-stuffed Montauk fluke, blackened swordfish and grilled branzino. One other winner: the crispy fish tacos, by which calmly fried cubes of cod are hammocked in a tart and flavorsome casing of cilantro, lime and pickled mango. Extra data: 516-785-2390, anchordowndockside.com
Anker (47 Entrance St., Greenport): Led by cooks Axel Irizzary and Will Horowitz, Anker goes full steam forward on native fish and a gill-to-tail ethos that yields lemon-rosemary fish collars, swordfish bone marrow, and even candied fish scales on the burnt honey pie. Mussels mingle with huge chunks of roasted fennel and leeks, numerous contemporary dill and parsley and a broth made with smoked fish inventory, caramelized plums and black pepper. Shareable huge plates embody grilled entire black sea bass, hickory-smoked lamb brisket and each day specials akin to fried native fisherman’s platter and bouillabaisse. “Old style” alternatives embody a lobster roll, New England clam chowder, fish and chips and a locally-focused uncooked bar. In tremendous climate, dine on the roof overlooking Greenport harbor. Extra data: 631-477-1300, ankerny.com
Bell & Anchor (3253 Noyack Rd., Sag Harbor): One frigid winter evening on the Bell & Anchor, which is perched on the sting of a working marina, the eating room erupted into applause for a wedding proposal at one desk whereas, on the bar, the bartender plunked down seared Peconic Bay scallops, in a lemon-cream sauce, throughout a month when scallops have been nowhere to be discovered. “We all know the baymen,” she winked. That scene is typical of the Bell & Anchor, an irrepressible spot which manages to be a locals hangout, special-occasion place and very good seafood restaurant . The connections cast with native fishermen during the last eight years translate to uncommon magic inside chef Sam McClelland’s kitchen, whether or not lobster thermidor panini, tilefish with Lyonnaise-style potatoes or pan-roasted monkfish (with littleneck clams and shrimp, after all) over saffron risotto. The drinks are on-point, the vibes are nautical and the welcome right here is heat and lasting. Extra data: 631-725-3400, bellandanchor.com
Bigelow’s (79 North Lengthy Seashore Rd., Rockville Centre): Since 1939, this stalwart has been the Island’s unofficial Ipswich ambassador, frying up with abandon whole-belly clams from the city and environs. Simply as scrumptious as these briny, oyster-like treats are Bigelow’s fried strips of Atlantic surf clams, sweeter and fewer rubber-band-y than something Mrs. Paul ever stuffed right into a field. The Andreolas household, exacting stewards of this native treasure because the Nineteen Nineties, preside over a 20-seat counter and fantastically constructed outside space, whilst they serve up New England clam chowder that’s nothing just like the milk soup you’ve been consuming all of your life, together with a Manhattan variant that is simply as muscular. Let’s face it, although, Bigelow’s is a shrine to the fryolator, and uncommon is the ocean creature that escapes its breaded, deep-fat remedy. Outcomes are normally glorious, although, particularly when accompanied by crunchy onion rings and hand-cut fries. An assault in your arteries? Possibly. However what a technique to go. Extra data: 516-678-3878, bigelows-rvc.com
Catch Oyster Bar (63 N. Ocean Ave., Patchogue): Subway tiles, uncovered ductwork and a distressed sculpture of a mermaid lend this cozy spot a nautical vibe, however Catch’s enchantment goes far past décor. Although you’ll possible sit on a bar stool (there are only some tables), an hour or two spent right here normally consists of assembly some locals, slurping oysters not discovered wherever else, downing a superb cocktail and leaving the premises proud to be a Lengthy Islander. These oysters — principally harvested domestically, however a couple of hail from factors north and west — are delivered each day and listed on a chalkboard; order some on the halfshell, they usually’ll be shucked inside eyeshot. Get a couple of extra grilled with Parmesan and butter — belief us on that — then segue to a tuna Niçoise salad, scallop ceviche (an occasional particular) or an oyster po’boy made made with calmly fried bivalves from the Nice South Bay. Lovers of bouillabaisse can go for the South Shore seafood stew. Extra data: 631-627-6860, catchoysterbar.com
Fatfish (28 Cottage Ave., Bay Shore): Within the early aughts, chef Brian Valdini returned house to his native Lengthy Island for a short trip — however as an alternative ended up taking up this waterfront bistro to create a restaurant dedicated to Mediterranean-style seafood and meat dishes. Even after superstorm Sandy took the place all the way down to its pilings, the rebuilt Fatfish stays one of many South Shore’s tucked-way gems and Valdini is nowhere close to to shedding his edge. The group is resolutely native, the deck appears to hover over the Nice South Bay and Valdini layers magic over every bit tuna, salmon, scallop, shrimp, oyster, monkfish, blackfish and fluke fillet that passes by means of the kitchen. Intuitive servers ship the products, from a finely-tuned crudo of tuna with oranges and pistachios to seared scallops meunière or roasted halibut with shiitake mushrooms. Nibblers can persist with plates of charcuterie, carousers to icy martinis and a uncooked bar, and everybody can drink within the jaw-dropping view. Extra data: 631-666-2899, fatfish.info
5 Ocean (5 New York Ave., Lengthy Seashore): This flip-flop-friendly dune-side eatery packs severe culinary firepower: Chef-owner Craig Attwood made his title operating a variety of high-end East Finish eating places (East Hampton Level and Jedediah Hawkins Inn, amongst them). He brings all his expertise and keenness to bear on the modest environment. The menu displays the seaside location, with native seafood pitched excessive (tuna tartar, roasted entire fish on a mattress of caponata), low (fish tacos) and high-low (butter-poached lobster nachos). Any dish that includes clams goes to be a winner, as is the distinctly non-pescatarian fried rooster, two mahogany-crusted boneless thighs that share an enormous, low-sided galvanized metal bucket with a peppy slaw and hand-cut fries dusted with Previous Bay seasoning. There’s a burger at lunch a strip steak at dinner, and good cheer all day lengthy. Extra data: 516-517-2828, fiveoceanlongbeach.com
The Frisky Oyster (27 Entrance St., Greenport): Each the well dressed crowd and stylish environment at this Greenport sizzling spot might need been airlifted from Manhattan’s Higher East Facet, however the pleasant service and straight-from-the-bay shellfish are distinctly North Fork. Tables may be laborious to come back by, particularly on busy weekend evenings, however charming the reservation gods is price it for very good Peconic oysters Friskafella, chipotle-spiced, baked with spinach and topped by a caramelized Parmesan aioli that should be the envy of each Rockefeller. And if there’s any extra persuasive argument for native fowl than the restaurant’s Crescent Farms duck breast, we haven’t seen it. A finely seared crust provides technique to pink meat lent pleasant help by the syrupy tang of Bing cherry sauce. That and a facet of spaghetti squash roasted with creamy Taleggio and dusted with garlic breadcrumbs sends this duck into the stratosphere. Extra data: 631-477-4265, thefriskyoyster.com
Inlet Seafood (541 E. Lake Dr., Montauk): “From our boats to your desk” has been this restaurant’s slogan ever since six native fishermen banded collectively to open it in 2006 as a facet hustle for the group, which was higher identified for its wholesale enterprise within the state’s largest industrial port. Not surprisingly, exceptionally contemporary shellfish, together with fluke, sea bass and no matter else they occur to be catching, are the celebrities of the menu, and you will get them numerous methods: grilled or fried, sushi or po’boy. However there are specials for landlubbers too, together with a well-stocked bar and myriad enjoyable cocktails. The place’s distinctive outside set-up is on the sting of Montauk Harbor, with picnic tables and corn gap under, and cafe tables above on a big second-floor veranda with dramatic seaside views. Extra data: 631-668-4272, inletseafood.com
The Jolly Fisherman & Steak Home (25 Most important St., Roslyn): Sure, it’s old school, and that’s tremendous by us. Who isn’t charmed by a breadbasket overflowing with do-it-yourself nut bread and corn muffins, or a virtually extinct “relish tray” stuffed with celery, carrots and radishes on ice? And if old school means which you could anticipate snapper, sole and swordfish along with salmon and branzino; which you could dive right into a platter of fried jumbo shrimp, Ipswich clams and candy scallops; which you could order a three-pound lobster or fish and chips with malt vinegar; that stone crabs, soft-shell crabs and bay scallops are solely served in season; which you could additionally get prime steaks and Lengthy Island duck a l’orange — nicely then, we want there have been extra old school seafood eating places on Lengthy Island. The Jolly Fisherman opened overlooking the Roslyn duck pond in 1957 and three generations of the Scheiner household have stored it going sturdy. Extra data: 516-621-0055, jollyfishermanrestaurant.com
Kyma (1446 Previous Northern Blvd., Roslyn): This seaside social gathering of a Greek seafood restaurant swings all 12 months with Roslynites and anybody on the lookout for a scene plus top-notch seafood. Working companion Reno Christou and chef Chris Kletsides are veterans of close by Limani; they have been lured one mile east in 2013 and Kletsides’ menu hasn’t strayed far. The choice of pristine contemporary entire fish might embody fagri, the candy and meaty Mediterranean pink snapper, pink snapper, royal dorado, pompano and black sea bass, plus large shrimp, Maine lobster, Alaskan king crab legs and loads of Greek salads and spreads. Moussaka, steaks, chops and braised lamb shanks will fulfill non-fish-eaters. Throughout prime time the noise stage right here can vary from hubbub to din; early dinners are comparatively serene. Extra data: 516-621-3700, kyma-roslyn.com
Limani (1043 Northern Blvd., Roslyn): Earlier than Limani opened in 2008, Lengthy Island had by no means seen both a fish restaurant or a Greek restaurant to match it. The splendid design eschewed Greek key motifs and work of Santorini in favor of mosaic tile, luxe upholstery and tremendous stemware. The fish, dozens of species sourced from everywhere in the world, reclined upon a mattress of ice, ready for his or her flip over the fireplace the place they might be grilled after which, in deference to their excellence, anointed merely with imported olive oil and lemon juice. Twelve years later, the restaurant nonetheless meets the excessive normal it set. None of this comes low cost, neither is the place to waste your cash on the farmed branzino or salmon yow will discover elsewhere: Go for the entire grilled fagri (Greek snapper) or the mammoth head-on South African shrimp. Pescaphobes will benefit from the fried, wafer-thin zucchini and eggplant, tomato salad (good year-round!) or lamb chops. Extra data: 516-869-8989, limani.com
Misplaced At Sea (888 W. Beech St, Lengthy Seashore): This petite, paneled nautical spot has bric-a-brac on the partitions and seawater operating by means of its veins (and kitchen), from fried cherrystone clams with charred lemon to celery-root pancakes with smoked salmon and apple brown butter or grilled swordfish with candy potato and bok choy. Chef Alecia St. Aubrey switches up the menu typically, so by the the time you learn this, it possible may have modified — however a couple of terrestrial dishes are normally within the combine, akin to hanger steak frites with aioli. What stays fixed: Superlative cocktails from co-owner Stephan Magliano. The place is actually tiny, so name forward. Money solely. Extra data: 516-632-5263
Pearl (4338 Austin Blvd., Island Park): This restaurant marks a reunion for homeowners Paul and Sweet Holand and chef Michael Ross, who all labored collectively at Pasta Grill in Syosset. Ross, whose résumé consists of Fiddleheads in Oyster Bay and Jewel in Melville, has usual a recent menu that, because the pandemic, has expanded past its unique deal with seafood. Now seared octopus with Romesco sauce and chickpeas, and pan-roasted halibut with wild mushrooms, fingerling potatoes and lobster sauce are joined by Thai barbecued ribs, grilled Duroc pork chop, rooster scarpariello and plenty of pasta. Extra data: 516-432-0723, pearlrestaurantny.com
The Plaza Café (61 Hill St., Southampton): A tremendous prepare dinner in addition to a number one voice amongst Island restaurateurs, chef-owner Doug Gulija’s fare is at all times scrumptious, ceaselessly fascinating, and served in a sophisticated and refined Hamptons eating room. The oft-changing menu displays a looking out, stressed creativity, one whose latest appetizer highlights have included a salmon napoleon with pea pancakes, prosciutto-wrapped shrimp and a tian of crab meat, tuna tartare, and a wasabi-goosed avocado mash. These days, the checklist of intriguing so-called medium plates has featured tuna poke nachos and a lobster roll with meat poached in butter. Most important programs of notice embody the signature lobster-and-shrimp shepherd’s pie, grilled swordfish loin matched with sweet-sausage meat in carrot-chive broth, and pan-seared king salmon with lardons and a mustard seed French dressing. However no go to to the Plaza is full with out sampling no less than one (ideally extra) of Gulija’s mom Maria’s desserts. Among the many 5 or so out there at anyone time are the chocolate mousse cake and orange vanilla torte with a Creamsicle-ish ice cream, each epic in the perfect sense of the phrase. Extra data: 631-283-9323, plazacafesouthampton.com
Salt & Barrel (61 W. Most important St., Bay Shore): There are normally a dozen oysters to select from (shucked to order from a station at one finish of the gorgeous bar) and the seafood dishes that observe are polished and somewhat eclectic. A few of it’s domestically sourced — clams are chopped, baked and threaded with chorizo, bacon and Hawaiian candy bread and the blackened fluke arrives in housemade tortillas with slaw and pineapple-mango chutney. And positive, you possibly can land a heat lobster roll, however the kitchen additionally trades in lobster mac-and-cheese or lobster ravioli fra Diavolo. Refined “crispy octopus” is a intelligent twist on the grilled variations that proliferate as of late, and miso-glazed black sea bass or pine nut- and almond-crusted mahi-mahi are additionally ready within the wings. Cocktails are at all times a murals. Extra data: 631-647-8818, saltandbarrel.com
Sea Bar (7 Nice Neck Rd., Nice Neck Plaza): They each have roots in Greece however when Jimmy Soursos and Gregory Zapantis opened Sea Bar, they envisioned a pleasant, informal venue suited to on a regular basis eating, not weekend celebrations. They wished to discover the entire world of fish cookery, with native seafood plateaus, tuna tartare, popcorn shrimp, crab muffins, fish tacos and steamed lobster. The center of the menu is a mix-and-match lineup of eight fish which can be grilled and served together with your selection of sauce (lemon and olive oil, tomato and ginger, herbs and cream, cilantro and lime or Cajun tartar sauce). However chef Zapantis, whose resume consists of the Manhattan eating places Estiatorio Milos, Trata and Kellari, will not be about to cover his Greek bona fides beneath a barrel. An plain Hellenic affect may be seen in such dishes as flash-fried pink mullet (barbounia), braised inexperienced beans (fasolakia) and rustic tomato salad (horiatiki). Extra data: 516-441-5708, seabar.life
