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Dining Out: Lavish lobster, luxurious lime pie at Louie’s

Louie’s Oyster Bar & Grille

395 Main Street

(On the Waterfront)

Port Washington

516-883-4242

fax 516-767-7275

Big things are happening at Louie’s on the waterfront in Port Washington with bigger things to come. Louie’s 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, (Louie’s 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 Louie’s 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. Louie’s 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 companion’s 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. I’m 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. Louie’s lobster roll is a 1 1/4 pound lobster with seven ounces of meat. There’s a shrimp roll as well. A fried oyster PoBoy is a just “gottahave.” (Incidentally, Louie’s has four different kinds of oysters on tap daily for their oyster sampler. Twelve are served—the chef’s choice). You can have a grilled tuna club or Louie’s salmon burger or a grilled tuna wrap. The fried Ipswich clam roll has me drooling. And if you’re into chicken, there’s 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 Louie’s phase one, two or three (October is the anticipated completion) you’ll 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.

CHEF’S CHOICE

Maryland crabcake...$10

Oyster sampler (12, chef’s choice)...$17

Chef’s seafood salad...$19

Louie’s clam chowder...$5.50

Louie’s favorite stuffed clams...$9

Shrimp parmagiana with linguine (lunch)...$15.50

Louie’s 1 1/4 lb. Lobster roll (7oz.)...$16

Fried oyster PoBoy (lunch)...$11

Grilled yellowfin tuna...$22

Key lime pie (fresh daily)...$4.50

Pecan pie...$4.50

Cuisine: Upscale seafood

Setting: Waterfront dining on deck

Service: Breezy

Hours: L & D 7 days

Reservations: Eight or more

Parking: Lot across street

Dress: Casual. No tank tops

Children: Own menu

Private parties: Yes

Takeout: Yes

Credit cards: All major

Smoking: Bar, deck

Noise level: Fri & Sat night moderate

Handicap access: Yes

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