We think the finest swordfish comes from local waters. We’re in New York, so Montauk swordfish is best for us. Swordfish can range from very white to almost a pumpkin orange. The flesh should be shiny, with a nice red (not brown) bloodline and no discolorations. The higher the fat…...
Read MoreThe Atlantic salmon (Salmo salar) is a species of ray-finned fish in the family Salmonidae which is the largest salmon and can grow up to a meter in length. It is found in the northern Atlantic Ocean and in rivers that flow into this ocean. Most populations of this fish species are anadromous, hatching in…...
Read MoreMost of the tuna we sell is bigeye. It has a good fat content, a nice blood-red color, and a nice medium flavor. Yellowfin tuna is a good substitute for bigeye. It’s lighter in color and has a milder flavor, but still a good fat content. When buying tuna steaks,…...
Read MoreAlmost all the trout you’ll find is farmed, and Idaho produces the lion’s share. It may be sold bone-in or filleted. Either way, the skin should be shiny and the flesh fairly white. Trout can be pan-fried or broiled (and served amandine or with meuniere butter). It’s also great smoked....
Read MoreThe Arctic char is closely related to both salmon and lake trout, and has many characteristics of both. The fish is highly variable in colour, depending on the time of year and the environmental conditions of the lake where it lives. Individual fish can weigh 20 lb (9.1 kg) or more with record-sized fish having…...
Read MoreThe Oyster Bar has the freshest selection of Shellfish and Fish sourced from all over the world.
Our extensive menu features over 25 different varieties of fish, oysters and shellfish.
We offer our World Famous Stews and Pan Roasts, made to order.
Homemade desserts and buttermilk biscuits made in house.
Our extensive wine menu offers over 30 different wines by the glass.