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a.k.a. Marcy Swingle - obsessed with food and fashion.View my photography website.
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Tag Archives: seafood
Larsen’s Fish Market, Martha’s Vineyard
You could plunk down a good deal of money for dinner at the fancy Home Port restaurant in Menemsha, Martha’s Vineyard, a tiny fishing town known for its beautiful sunsets. Or you could enjoy the sunset as the families who have been coming here for years do: bring your beach chairs and wine and make it a picnic.
About that wine: don’t forget to buy it from Edgartown or Oak Bluffs, since they don’t sell it “up island,” which is completely dry due to some rather antiquated blue laws. But wait until you get to Menemsha to buy your dinner, or you’ll be missing out on one of the town’s main attractions. Larsen’s, half seafood store, half take-out shop, dishes out lobsters, clams and oysters just hours after they’ve been plucked from the sea. This market also acts as the wholesaler supplier to many of the seafood places on the island, so when you come here, you’re getting it at the source. (more…)
Cantler’s Crab Shack, Maryland
On a recent weekend, we set out to do what so many Marylanders do as soon as the weather gets hot: head out to a crab shack to feast on piles of hard shell blue crabs.
Cantler’s holds a place of honor among crab shacks. It’s so popular that it’s even included on nautical charts of the Chesapeake Bay – all the better for getting there by boat. (more…)
Galatoire’s, New Orleans
Life is grand at Galatoire’s, the century-old restaurant in the French Quarter, where ladies in hats and men in white linen jackets gather under the ceiling fans in the sunny, tile-floored interior for a lunch that stretches into the afternoon. An oasis of air-conditioned civility on rowdy Bourbon Street, Galatoire’s still requires men to wear jackets, even if the mercury’s pushing 95. It’s one of many ways that Galatoire’s hews to tradition, even as the rest of the world constantly changes.
One of the best windows into New Orleans food, Galatoire’s specializes in the remoulades and etouffees that give Creole cuisine its particular French-Southern twist. The crowd is largely local, and there’s lots of table hopping on the main floor. Service is genteel, efficient but unhurried. A recent lunch here began with a cocktail proffered up on a silver tray. Cocktail hour seemingly never ends in New Orleans: the bar here was full by 2 in the afternoon. (more…)
Live Crawfish Delivered
This Louisiana specialty used to be hard to come by, but thanks to the wonders of FedEx and one dedicated Louisiana family, live crawfish are now just a click away. The Louisiana Crawfish Co. ships bags of live crawfish around the country–you can either get it FedExed or pick up your crawdads at the airport. This is essentially how fish mongers are getting them anyway, and Louisiana Crawfish Co.’s prices are about 2.5 times the wholesale value of $2 a pound (scaled for volume, so you might as well buy more)–not bad in non-Southern cities where many fish mongers inflate the price of crawfish to 5 times the wholesale value.
The crawfish season only runs through May, so start planning that crawfish boil now. Here’s how to do it.
Bonus: Louisiana Crawfish Co. also sells turduckens.
Louisiana Crawfish Co. 888-522-7292
Urban Daddy: Live Crawfish from the Louisiana Crawfish Company
Choptank
Has there ever been a real Maryland-style seafood restaurant in New York? You can find Philly cheese steak, Southern food, Austrian food, Cuban food, even Malaysian food faster than you can find a decent crab cake in this town. And the attempts of New York chefs to appropriate Maryland seafood are often bungled, such as the “crab boil.” As the folks at the Hideaway know, you should never, ever boil the delicate blue crab. They should be steamed.
Choptank, backed by several Maryland natives including food and cocktail consultant (and friend of mine) Kevin Patricio, has boldly gone where no New York restaurant has gone in recent memory: into the wilds of Baltimore, land of “The Wire.” There are Old Bay potato chips on the menu and pictures of tall ships on the walls—just like home, hon. (more…)
Mermaid Oyster Bar
Though food critics always seem to be on the hunt for latest new undiscovered place, most of the real buzz this year has been about new restaurants by old masters. Just try landing a table at Danny Meyer’s Maialino on opening night or getting through the door at Keith McNally’s Minetta Tavern without a reservation. With established brands like these, a market of loyal followers is already in place before a new restaurant even opens.
Which is why Danny Abrams’ Mermaid Oyster Bar will probably thrive in the space that once housed the charming but ill-fated Smith’s on MacDougal Street (never helped by the fact that it opened at the same time as “The Smith” on Third Avenue). The redesign shows signs of an expert touch.
Posted in food
Tagged bars, beer, Bloody Marys, lobster rolls, New York, restaurants, seafood
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Lobster Alert: Brooklyn Fish Camp
If Sam Sifton’s dining brief on Rocky Sullivan’s lobster night made you crave lobster, you don’t have to go as far as Red Hook to get in on the action. The other night we walked without a reservation to Brooklyn Fish Camp, the Park Slope companion to Mary’s Fish Camp, and settled down to an excellent lobster right away. Though you can get the 1 1/2 pound lobsters grilled, the char can distract from the true lobster flavor. They’re excellent Maine-style: boiled to bring out the sweet, saline, deep-sea taste and served with drawn butter alongside. Get one with a pint of Six Point and a side of Old Bay fries.
Brooklyn Fish Camp
162 Fifth Avenue between Degraw and Douglass Streets
Brooklyn, New York
718-783-3264
brooklynfishcamp.com
Lunch (and Late Night): Luke’s Lobster
One advantage of lobster rolls is that no one can dismiss them as the next burger/pizza/fried chicken: everyone already said that a couple years ago when Ed’s Lobster opened. Defying food trendiness, lobster rolls have remained popular and even inspired an online frenzy when Luke’s Lobster opened last week. Why? Because when well made, lobster rolls are darn good – and provide some justification for living up nahth, as they’d say in Maine.
Started by 25-year-old Maine native Luke Holden, Luke’s Lobster adds some interesting new elements to the New York lobster roll scene. (more…)
More Underappreciated Fish: Haddock
We already went wild for bluefish this summer – as did Sam Sifton in this Sunday’s Times Magazine (NYT: Something Fishy)- but maybe there’s something to this whole underappreciated fish thing in general. NPR ran a story today on James Beard-award-winning chef Sam Hayward of Maine, who’s weathering the recession by adding cheaper entrees to his menu at Fore Street Restaurant. One sustainability success story is haddock, a mild white fish, which is now much more prevalent – and therefore cheaper – than cod or tuna. Hayward makes it into fish cakes and serves it with sauteed local Maine marifax beans, once the year-round food of lumberjacks. Give it a listen and check out the recipes, which can easily be adapted with your own local greenmarket finds.
NPR’s Morning Edition: Top Chef Cooks up Ways to Cut Costs, Not Quality
More Chatham Eats
For such a small town (pop. about 6,500), Chatham, Cape Cod has a lot going for it food-wise. Not only are there good restaurants, but there are excellent take-out shops, from the humble to the gourmet, that will free you from the kitchen on vacation.
Chatham Cheese Company * Wequaussett Outer Bar & Grille * The Cape Sea Grille * Nantucket Wild Gourmet & Smokehouse * Marion’s Pie Shop * Marine Cuisine
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