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(On the Waterfront)
Big things are happening at Louies on the waterfront in Port Washington with bigger things to come. Louies Shore Restaurant had been owned by the same family for 97 years. Martin Picone, patron and boater who had been trying to buy it for the last six, succeeded. Phase one had been completed when we dined there last week. And it was a delight. A deck outside the new room, big enough to seat 100 people, fronts on Manhasset Bay. The kitchen, with the best view, is being moved to the front to make way for another dining room and a continuation of the deck. In phase three the deck will be extended outside the renovated third dining room and will accommodate 200. Two docks, 200 feet long, will be connected for moorings. Come by boat, if you prefer.
The new kitchen is manned by Steve Greenfield via Docks on
Third Avenue and the Oyster Bar at Grand Central Station. He has revamped the entire menu. The only holdover is the stuffed clams made from the original secret recipe.
While seated on the deck outside the green and white checked clothed new room, we sipped a sea breeze it seemed the logical thing to do. Debating the merits of a New England clam chowder, (Louies clam chowder) a new recipe from the new chef, the famed stuffed clams or classic steamed clams we went classic with a bountiful bread basket starring seven-grain bread, biscuits and an onion loaf.
My dining companion choose the Monday and Tuesday night special offering of Louies clam bake with two one-pound lobsters or one two-pound lobster, clams, mussels, corn, new potatoes and a choice of Key lime pie, rice pudding or ice cream. It could have been shared with dessert and coffee of my own and of course the waterfront view, for an extra $10. Incidentally, I loved the way the ear of corn was presented debonairly tucked into the slit lobster. Bebibbed, she enjoyed it heartily. Louies lobsters range from one to five (or eight and a half on special request) pounds. Steamed lobster comes also as a two-lobster or three-lobster special deal.
My salad entree, laden with sliced scungilli, calamari, baby shrimp, scallops, mussels and clams, plus celery and cucumber slices in a tasty vinaigrette of basil, lemon and garlic on chilled salad greens was a knockout. The jewel in the crown a huge portion of poached salmon top center. Unexpectedly, dill dressing was on the side and it worked. Key lime pie, served naked without grated lime, a twist or a slice, which I missed visually, was my companions choice. I had no trouble choosing chocolate truffle with raspberry sauce. It was rather unbelievable, chocolate-plus, absolutely truffle-like, silky smooth and creamy and a wedge at that. Definitely truffle-like densely chocolate, silky smooth, sinfully rich. Chocolate lovers of the world take note. Coffee came in large cups and that was definitely appreciated foil.
Consider doing lunch. Im really enamored of the menu. There are so many good old summertime dining delights. Appetizers duplicate the dinner menu, including the stuffed clams. The chilled entrees ditto with stuffed lobster (shrimp and scallops), chilled marinated seafood and grilled or blackened shrimp Caesar.
The sandwiches and wraps are where the excitement lies for me. Louies lobster roll is a 1 1/4 pound lobster with seven ounces of meat. Theres a shrimp roll as well. A fried oyster PoBoy is a just gottahave. (Incidentally, Louies has four different kinds of oysters on tap daily for their oyster sampler. Twelve are servedthe chefs choice). You can have a grilled tuna club or Louies salmon burger or a grilled tuna wrap. The fried Ipswich clam roll has me drooling. And if youre into chicken, theres a grilled chicken, portobello mushroom and roasted red pepper wrap. Service is breezy. Scott and Doreen are managers. She has country club background with stints in Greenwich, Douglaston and Oceanside on Long Island.
Whether you go to Louies phase one, two or three (October is the anticipated completion) youll have a waterfront view and great seafood.
The Bottom Line
Waterfront dining. Deck to seat 200. Seafood and more seafood. Upscale, well prepared. Lunch includes classic rolls (lobster, fried Ipswich clams, shrimp), PoBoy and wraps. Breezy service.
Oyster sampler (12, chefs choice)...$17
Chefs seafood salad...$19
Louies clam chowder...$5.50
Louies favorite stuffed clams...$9
Shrimp parmagiana with linguine (lunch)...$15.50
Louies 1 1/4 lb. Lobster roll (7oz.)...$16
Fried oyster PoBoy (lunch)...$11
Grilled yellowfin tuna...$22
Key lime pie (fresh daily)...$4.50
Cuisine: Upscale seafood
Setting: Waterfront dining on deck
Hours: L & D 7 days
Reservations: Eight or more
Parking: Lot across street
Dress: Casual. No tank tops
Children: Own menu
Private parties: Yes
Credit cards: All major
Smoking: Bar, deck
Noise level: Fri & Sat night moderate
Handicap access: Yes
©2002 Community Newspaper Group
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