Opening up the dining room after a three-month hiatus due to COVID-19, The Fish Store in Bayport came back with a fiercely experimental menu that featured all the favorites with inventive …
Opening up the dining room after a three-month hiatus due to COVID-19, The Fish Store in Bayport came back with a fiercely experimental menu that featured all the favorites with inventive appetizers for the epicurean languishing for new tastes.
While the Phase 3 reopening was well in compliance with state rules, the friendly vibe of The Fish Store remained intact. Some renovations were carried out during the hiatus, including some fresh paint, but the dining room remained the bucolic blue featuring dramatic artwork of the surrounding waters that keep The Fish Store one of the best, and freshest, seafood markets on Long Island.
Operating at half-capacity as per regulations, the dining room was configured to maintain a 6-foot distance between the two- and four-tops. All wait staff is required to wear latex gloves and masks throughout their entire shift. Tables are fully sanitized—down to the salt and pep- per shakers—between each guest’s seating.
But more interesting is the new menu of The Fish Store, that revamped its appetizers to include some decadent tapas, including the loaded seafood baked potato (a full feast for one, still filling for two), seafood chili nachos (perfectly seasoned with Latin flair, but still characteristically home-style as most Fish Store specialties), and a shrimp quesadilla (featuring the freshest, subtly limed shrimp).
For main dishes, the peach/mango salsa swordfish is a must with its Caribbean-inspired sweetness and heartiness. Also a dish to try is the family-sized portion of lobster mac-and-cheese that features a sump- tuous, sophisticated au gratin-like sauce and plenty of juicy lobster meat.