Long Island’s Best Catch

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Crab Shack’s Zupa di Mare

Seafood season has finally arrived, blazing a trail of sunshine, crisp freshness and briny smiles. Long Islanders love seafood. Drive long enough in any direction on this island and you will find seafood eateries just waiting to be shucked. Seafood restaurants populate the map of Long Island like barnacles on the hull of a ship and come in all levels of style and price. Residents have hundreds of restaurants on the Island to choose from, but here’s a haul of five seafood destinations to reel in as summer quickly approaches.

Anchor Down Seafood Bar & Grill  
1960 Bayberry Ave., Merrick
516-544-4334; www.anchordownny.com
A relatively new addition to Merrick’s Open Bay Marina, Anchor Down is owned and operated by its head chef, Stephen Rosenbluth, who also happens to be a former Montauk fisherman. All of the seafood favorites are well-represented, including an oyster selection, littleneck clams (half shell, steamed or baked), jumbo lump crab cake and mussels. But check out Anchor Down’s blackboard for daily specials—this is where Rosenbluth’s skills as a seasoned chef truly crest. The Oysters Rockefeller are a velvety

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Crab Cakes

revelation and will make the eater take the oyster and cheese combination as gospel. For the main course, try the sautéed shrimp off the everyday menu, served in a lemon butter sauce over zucchini pasta. And back to the blackboard, order Anchor Down’s Lobster Tracey—a succulent lobster stuffed with breadcrumbs mixed with Parmesan cheese, garlic, oregano, olive oil, salt and pepper. Be sure to wear a lobster bib and take care to warn those around you about possible lobster shrapnel. But remember: If you didn’t make a mess, then you didn’t eat your lobster correctly.

Woodcleft Crab Shack
150 Woodcleft Ave., Freeport
516-868-6198; www.woodcleftcrabshack.com
Freeport’s famed Nautical Mile has endured numerous changes through the years. The stretch has morphed into a club scene with an atmosphere that caters to the bar-hopping denizens of Long Island. But before the paradigm shifted, the Nautical Mile was dotted with cozy restaurants, work boats and open-air bars that offered a far more “no frills” environment. One stronghold from those bygone days

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Jordan Lobster Farms

on the mile remains—Woodcleft Crab Shack, established in 1978. The Drosinos family has operated the eatery since day one and their commitment to quality has made Crab Shack the Mile’s most endearing spot. The must-order dishes include the baked clams, grilled calamari salad and the Zupa di Mare (red or white). The Zupa di Mare is a belly-filling pasta dish with shrimp, scallops, calamari, clams and mussels, with the option of adding a lobster tail. The Crab Shack warms the heart while it satisfies the hunger—and don’t forget the garlic bread.

Fisherman’s Catch
111 Bayside Dr., Point Lookout
516-670-9717; www.fishermanscatchrestaurant.com
Fisherman’s Catch sits in the seaside community of Point Lookout, nestled on a block of residential homes. Staring at a seagull floating in the breeze while one slurps fresh clams and oysters on the half shell is perhaps the truest representation of summertime. A great way to start a meal at Fisherman’s is with the sautéed Maryland crab cakes. Served with carrot and ginger slaw, the crab cakes are golden fried and loaded with crab meat. Plenty of restaurants overdo it with the breadcrumbs in their crab cakes, but Fisherman’s Catch replaces breadcrumbs with more crab, ensuring each bite is a mouthful of crab. The lobster bisque is a favorite among regulars, as is the menu of fried favorites, which includes sweet and juicy catfish, a boatload of shrimp, sea scallops and a combination platter. These fried favorites are also served lightly blackened.

Jordan Lobster Farms
1 Pettit Place, Island Park
516-889-3314; www.jordanlobsterfarms.com
With a view of the Long Beach Bridge, Jordan Lobster Farms, run by owner Steve Jordan, is a relaxed seaside spot serving fresh seafood. During the summer months, people line up around the corner for a turn at Jordan’s take-out window, where the restaurant doles out orders of oysters, clams, shrimp, crab cakes, lobster rolls and whole lobsters. And luscious lobster meat is where Jordan’s truly shines. The restaurant receives daily deliveries of these clawed beauties, never farm-raised, but wild-caught in Maine and Canada. Jordan’s boasts some of the largest lobster specimens ever seen, with some of these mammoth monsters clocking in at around 15 pounds.

Ocean

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Anchor Down’s Lobster Tracey


333 Bayville Ave., Bayville
516-628-3330; www.cometotheocean.com
Ocean opened about three years ago and dining on the upstairs terrace is a rite of summer, as Bayville’s famous sunset views are elevated to even greater heights when viewed with a delectable lobster roll on your plate. The sweet and mouthwatering lobster meat is also found in the Ocean pasta, along with mussels, clams and shrimp with fettuccine in white truffle cream. Perhaps the most surprising draw to Ocean is its fantastic sushi selection. Local sushi hero Mr. Lee returns every summer with an intensely fresh selection of high-quality morsels. The quality of the fish is a taste to behold in the tuna tartar, with ahi tuna sitting atop an avocado puree and served with fried wantons.

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Steve Mosco is editor-in-chief at Anton Media Group, editor of Plainview-Old Bethpage Herald and Levittown Tribune, and a columnist for Long Island Weekly's food and sports sections. He fancies himself a tastemaker, food influencer and king of all eaters.

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