Chefs at Prime Catch Seafood Bar & Lounge grill, roast, and broil a smattering of surf 'n' turf selections, serving them up in a lively, cozy dining room with festive, cinnamon-red walls and warm, glowing string lights. Swordfish, ahi tuna, and lobster headline the bill of seafood options, which arrive drizzled with savory sauces such as sambuca-infused dijonnaise and lemon-chardonnay cream. Turf-based dishes include the classic chicken parmesan and the 10-ounce filet mignon. A full bar proffers European draft beers and several signature martinis, and an extensive wine list includes tasting notes that make it easy to pair beverages with menu items and to cram for the wine quiz that's delivered with every dessert. Daytime patrons can nosh on lighter lunch fare⎯such as a surf ‘n’ turf wrap or fish and chips⎯on the outside patio during the summer months, or drop in on a Friday night for live music and karaoke.
A parade of bas-relief pastoral figures cavorts across the entryway of Delia’s Lounge, signaling both the spirit of revelry and the wealth of mesmerizing visual artifacts to be found inside. A fireplace warms a room stuffed to its plush gills with velvet sofas, leopard-print banquettes, wooden sculptures, and a giant reproduction of the Mona Lisa serenely surveying the cozy scene. Until the wee hours of the morning, the kitchen fills the small, candle-topped tables with a variety of appropriately shareable plates such as pan-seared crab-cakes, chicken quesadilla rolls, hamburger sliders, and shrimp cocktail with house-made horseradish sauce.
New York Magazine dubbed Delia’s a Critics’ Pick, averring that “you won't find tastier, or larger, cocktails in Manhattan.” Martinis range from the spare to the sweet: Hendrick's Gin bears a simple slice of cucumber, apple martinis blend liqueurs, vodka, and an apple slice garnish, and the Godiva white-chocolate martini presents vodka, cacao, and white-chocolate liqueur in a glass lined with a chocolate drizzle.
Paddy McGee’s menus showcase a variety of fresh seafood and fish as well as pasta, meat, and poultry for the aqua-averse. For lunch, test the waters of a crab-and-corn quesadilla ($8.50) before plunging like an Olympic diver with grizzly DNA into a plate of grilled North Atlantic salmon, served with a warm tricolor salad and tropical fruit salsa ($18.50). At dinnertime, a jumbo-shrimp cocktail ($10.50) can inebriate taste buds before they dance with lobster-and-shrimp risotto ($19.50), barbecue shrimp with saffron, corn relish, and watermelon ($18.50), or a fresh-ground, 8-ounce sirloin burger with fries ($10.50). Two or more diners can sup on Paddy’s raw-bar Feast of the Sea ($17.50/person), featuring a platter of clams, oysters, shrimp, mussels, calamari, and crawfish. Paddy McGee’s serves only fresh, regional oysters and clams procured from federally inspected and certified oyster nurseries.
The culinary experts at Rachel’s Waterside Grill unite local ingredients and fresh seafood within a tasty array of inventive entrees, salads, sandwiches, and pastas. The waterfront eatery uses fresh-from-the-sea catches, simmering them in house-made sauces, speckling them atop veggie-laden plates, and catapulting them into outer space in an effort to send the first fishes to the moon. The indoor seating area treats guests to a painted seascape, while the expansive seaside deck regales al fresco diners with the real thing.
Old Vincent's delights diners with a menu of carefully curated Italian favorites. Specialty dishes such as the linguine bedecked with calamari ($16.95) and the cheese ravioli with meatballs ($13.95) draw a hearty, slow-cooked flavor from the eatery's secret sauce, the recipe for which is hidden on the back of the $1 bill. A steamed seafood platter recruits an army of mussels, shrimp, and calamari to run basic training drills through a marsh of hot sauce ($19.95), while two complimentary glasses of the Coumada, a cocktail crafted from peach schnapps and pink lemonade, add their finely tuned flavors to the fold. Old Vincent’s is marked by a festive, beach-inspired atmosphere, in gift-certificate giveaways and other enticements lure diners in nightly.
The waves of Jamaica Bay lap Bayview Restaurant's sunny outdoor deck as the aroma of the menu's fresh seafood and creamy pasta selections waft through the interior dining space. Half-shell habitués select freshly shucked littleneck clams ($8.95–$16.95) that can be lightly breaded and baked, served raw atop a bed of ice, or released back into the wild in a candle-lit midnight ceremony. Eight-ounce lobster tails bask in rich drawn butter ($22.95) and hearty premium-gold Angus rib-eye steaks ($28.95) delight the sensitive taste buds of landlubbers. Rigatoni, linguine, and ravioli dishes don a range of zesty sauces ($13.95–$14.95), while half-pound Angus beef burgers tower over english muffin buns ($9.95–$10.95). Weekly entertainment engages eardrums with performances by solo artists, cover bands, and the lively drinking songs of passing pirate ships.
The flavors of the sea swim ashore in Ayhan’s Mediterranean-fusion menu of market-fresh seafood. The customer-favorite handmade mediterranean-dip sampler piles up a first-course palate pleaser of cod-roe caviar, baba gannouj, garlic mashed potatoes, and tzatziki ($10). Ahyan's chefs slowly flame-grill their signature whole fish (market prices), while flounder Athenian drizzles two filets in lemon garlic-butter sauces along with sides of spinach and feta cheese ($16). A maritime mix, the seafood kebab with grilled shrimp lets sated guests brandish the skewer for tabletop fencing ($19). Those lacking in sea- legs and -stomachs can head inland for open-flame grilled baby-lamb chops ($20) or New York sirloin ($20).