Cuisine:

• Sea food
• Diner
• Waterfront dining
• Others

Clementes Maryland Crabhouse Description:
Sitting on Clemente's wooden deck overlooking Shell Bank Creek and the marina filled with boats, you'll be amazed you're still in New York City (except when planes cruise in and out of nearby JFK). But you are, and you're here for the all-you-can-eat crab dinner. Co-owner Jimmy Muir has primo seafood connections: his grandfather, Teddy Clemente, ran a thriving seafood business at Fulton Fish Market back in the day. During blue crab season (about April to September), he has the crustaceans shipped directly from Maryland. You can have them spicy with Old Bay seasoning, or dripping with olive oil, garlic and parsley. The rest of the year, Muir will serve stone crab, complete with the mustard dipping sauce. Meaty and moist whole sea bass is fragrant in a ginger-soy marinade, and forget surf 'n' turf: order Clemente's steak 'n' cake, filet mignon with crab cakes. Since you've come all the way out here, stretch out the experience: start with a humorously named crab apple (green-apple martini featuring an apple slice with the shape of a crab cut out of it) and an order of just-shucked fried oysters.


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