Bahrs Landing

Bahrs Landing Restaurant Review:

There’s nothing so pleasant as sitting on Bahrs' deck at sunset on a summer’s night and deconstructing a lobster. These spiny denizens of the deep are best-sellers at this landmark seafood restaurant (1,500 pounds of them weekly). Mostly, patrons want their lobsters steamed or broiled, but don’t overlook the lobster potpie steeped in a sherry cream sauce and topped with a puff pastry crust; or, if you like, add your lobster to paella. The New England and Manhattan clam chowders are considered classic. From local waters, there are scallops and whole belly soft shells, flounder and Jersey bluefish. Pasta dishes are loaded with fruits of the sea, such as penne with clams, featuring whole little neck clams steamed in their own broth with white wine, chopped baby clams, chopped tomatoes and parsley, and lots of garlic. Non-seafood selections are not an afterthought, with favorites like bacon-wrapped filet mignon and German specialties, sausage and wurst served from fall into June. The wine list is affordable with some good choices to accompany seafood. Creative sundaes dominate the dessert list.