Every seat inside Canterbury's Oyster Bar & Grill gives diners the feeling they’re sitting inside a special kind of time capsule. That’s because all the surrounding walls are covered with historical photographs of Oyster Bay’s history. Because the restaurant has been around for more than 30 years, this reverence for the past turns meals into a timeless experience; diners may even eat some of the same oyster dishes that originally made the area a haven for seafood lovers. Guests will find the menu full of signature ocean treats, from raw and baked oysters done in myriad preparations to seafood towers that combine the likes of lobster, tuna sashimi, and other delicacies into shareable feasts. Filet mignon and parmesan-crusted chicken get all the same careful attention in the kitchen as the seafood, with careful presentations and bedtime stories every night.
From the 150-gallon saltwater aquarium, iridescent tropical fish gaze out onto the cushy crescent-shaped booths and mahogany wood tables of the Black and Blue Seafood Chophouse dining room. Soft lighting and a crackling fireplace illuminate a handsome mahogany bar as bartenders top off glasses of fine wines. Meanwhile, chefs sear cuts of certified Black-Angus beef Argentine steaks, and sous chefs and self-hating mermaids fold organic ingredients and fresh seafood into lobster bisques, creamy pastas, and Spanish-style paellas—dishes lauded by Long Island Food Critic. Throughout the week, the restaurant plays host to a variety of live performances by popular local musicians.
To the chefs at Popei's Clam Bar & Seafood Restaurant, there is not one correct way to prepare seafood. That’s why the team of culinary inventors likes to experiment, creating dishes from the more standard blackened Cajun swordfish to the avant-garde buffalo and thai calamari. The nightly all-you-can-eat dinners feature one seafood option per night, and satiate even diners with five stomachs. Beyond seafood dishes—including the house’s fresh little-neck clams and lobster stuffed with shrimp, scallops, crab, and feta cheese—the chefs sizzle up an array of meaty creations. Their half-pound burgers support a variety of hearty toppings, and baby back ribs and veal parmigiana showcase the chefs’ ability to handle meat better than a conflict-resolution expert who specializes in farm-animal relationships.
The seafood experts at The Fishery Grill lure diners in with a dinner menu packed with hot chowders, chilled, raw bar morsels, and fresh seafood entrees cooked to order. A quartet of manhattan or new england clam, seafood, or white-bean chowders ($4.75–$5.75) fills cups and bowls as freshly shucked oysters relax in the hammock of their half shell ($2.25–$2.75 each). Chefs proffer grilled, roasted, Cajun, and fried preparations of fillets and shellfish, such as flounder ($19.95) and sea scallops ($21.95), all accompanied by a choice of two sides. Maine lobsters (market price) appear on plates steamed, broiled, or stuffed with crabmeat like two-thirds of an underwater turducken.
With fish gliding by overhead and views of the water stretching out beneath the tall windows, it's no wonder Ocean Restaurant and Lounge was voted by diners as having the Best Ambiance around. But the surroundings are just the beginning—the real star is the cuisine. A seafood-centric menu touts a well-curated selection of reinvented American classics from brunch through dinner. A popular destination for romantic waterfront dinners, the evening menu kicks off with selections from the raw bar before graduating to entrees of barramundi in a Mediterranean tomato broth.
Chef Ayhan opened his first restaurant on Long Island more than 35 years ago, setting the stage for a fiefdom of successful Mediterranean restaurants across the region, each one serving up freshly caught seafood, succulent kebabs, and creamy hummus. The menu draws inspiration from the cuisines of Cyprus, Turkey, Greece, and Israel, entertaining taste buds with an eclectic mix of dishes, such as doner gyro kebab, spinach-and-feta pie, sesame-crusted salmon, and char-grilled calamari.