Table for Two

Dine New England-style during any season

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Jordan Lobster Farms
1 Pettit Place, Island Park
(516) 806-6251, www.jordanlobsterfarms.com

Until recently, a meal at Jordan Lobster Farms was synonymous with summer. For nearly 40 years, options for Jordan’s fresh seafood meant patio dining in the waterfront Lobster Bar, ordering from awning shrouded windows, or perusing their market for freshly cooked items to take home. After Hurricane Sandy, Steven Jordan made some major additions.

         Now, walk through the market and find a cozy indoor eatery lined with nautical memorabilia and old-time photographs — reminiscent of a New England fishing village. Expect paper plates, homemade coleslaw, fries, and corn on the cob to accent incredibly fresh, expertly prepared seafood of all types. Of course, the specialty is lobster; Jordan’s boasts 30,000 pounds of inventory from Maine and Canada. Order a lobster by size, or choose a live one from their tanks — weighing from one to 15 pounds. Jordan recently donated a 25-pounder to the aquarium in Riverhead.

         History abounds, Bill Jordan, Sr. opened his first shop on Bleecker Street in 1938, later moving to the Fulton Fish Market, and in 1974, to Island Park. His son, Steven has since taken over. In addition to the restaurant areas, Jordan Lobster Farms sells wholesale, does catering and take-out, and has its own quaint New England market stocked with prepared gourmet foods, clambakes, frozen items, catering platters, homemade soups and sauces, and nautical style gifts and novelties. Lobsters can be steamed at no extra charge.

         Seated at a booth, we started with fried calamari. Tender rings arrived with lemon wedges, marinara sauce and chipotle aioli for dipping. Prime beef sliders — three to an order with coleslaw and fries —were thick and juicy, topped with melted cheese and a tangle of onion frizzle on a fluffy bun. Grilled fresh water jumbo shrimp (actually, prawns in their shells) were beyond tender. Plump pan seared sea scallops were served in lemon garlic wine sauce.

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