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In emulation of the lobster pounds Down East, the modest bill of fare highlights the freshest seafood simply prepared, from the elemental Caesar salad with its pleasantly caustic dressing to the perfect clam chowder flavored with chives and smoked bacon to the lobster roll crammed full of meat. On a recent visit, the oyster roll was the best item, a mayo-smeared bun piled with 10 oysters so light they threatened to float up to the tin ceiling.
It has been such a good year for eating in New York! Here, the Fork team looks back at some of the best things we ate in 2012, from rice porridge with uni in the West Village to dreamy cheese fries u... More »
Amazing fried oysters piled high on a lobster roll with homemade chunky tartar sauce and sliver-thin fried shoestring potatoes. The oysters were fried to perfection and practically melt in your mouth.
Try the oyster roll- Perfectly fried oysters shoved into a butter-toasted Pepperidge Farm top-loader. The lobster roll is also delicious but a little pricier
Robert Sietsema: It's a toss-up whether I prefer the creamy white New England clam chowder or the greasier red Manhattan version, both boasting the slightly bitter aftertaste of clam broth. You can get superior renditions of both of these classics at Randazzo's Clam Bar, a fixture of Sheepshead Bay since 1920. Chase either (or both!) with a divine plate of raw Littlenecks.Sarah DiGregrorio: At Pearl Oyster Bar, the New England-style clam chowder is ever so slightly citified and refin... More »
Romantic poet and lady-killer George Gordon once said, "A woman should never be seen eating or drinking, unless it be lobster salad and Champagne, the only true feminine & becoming viands." So we think it appropriate that we make him eat his words by downing a pair of lobster rolls at the Village's foremost redoubts of culinary feminism, Pearl Oyster Bar and Mary's Fish Camp. And he can eat them standing up. More »
OK, New Orleans is over a thousand miles away, and you're not going to get a real oyster po' boy in these precincts. The closest you're likely to come is the oyster roll at PEARL. Mounted on a Maine-style lobster roll, the fried oysters tumble out pell-mell, and the homemade tartar sauce is enlivened with capers, dill pickles, and bits of chopped onion. You'll want to eat at least one per week. More »
Even devotees of the inexpensive bowl of clam chowder slurped at the bar of the Grand Central Oyster Bar probably know that Pearl Oyster Bar's, be it fish or clam, is superior. It's that little touch of smoky bacon. More »
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