Open late Fri.-Sat.
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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. Landlubber selections are not an afterthought, with favorites such as bacon-wrapped filet mignon and German specialties like 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.