The Bayside Clam Bar and Grill is located in the East Islip Marina overlooking the beautiful Great South Bay. When you dine here you’ll feel as if you’re on vacation, especially in the warmer months when you have the luxury of dining al fresco. We were lucky enough to dine outdoors on our visit to the restaurant. The view cannot be beat and the friendly, attentive wait staff will ensure that your dining experience is relaxed and enjoyable.
Gilroy, one of the four owners, took over the restaurant mid season last year and
since then has transformed the place for the better. He’s been in the restaurant
business for 19 years and knows what it takes to run a successful business. He has a
great rapport with his staff, which includes Executive Chef, Justin. Justin is just
28 years old and he is the perfect example of young talent. He began his culinary
career at just 17 years old as a fry cook and from there worked his way to the top.
His culinary expertise comes strictly from learning experience in the kitchen and he
has a true passion for cooking.
Bayside would love to serve their delicious cuisines on an array of plate ware and
their innovative cocktails in a range of customized glassware; however, their system
cannot handle the volume of water necessary to clean the amount of tableware the
restaurant uses. They have proposed for an updated system and are hoping their
proposal is granted in the near future. This should not keep you from experiencing
the delicious cuisines, drinks and beautiful view they have to offer!
We began with two of their most popular cocktails – the Bayside Island Rum Punch and the Sak-Tail (below left). The punch is made with dark rum, coconut rum, light rum, pineapple juice, passion fruit juice and their blend of spices. One sip of this delicious creation will make you feel as if you’re on a tropical island miles away. The Sak-Tail, made with Hakushika sake, melon liqueur, light rum and strawberry daiquiri mix, was a frozen delight. It’s the ideal cocktail for a summer evening.
Along with our cocktails we were given some Plantain Chips served with a cilantro aioli (above right). They were very tasty and are a great alternative to the standard breadbasket you receive at most restaurants.
The Smoked Salmon Quesadilla was the first appetizer we were presented (below left). They are filled with Norwegian lox, bacon, avocado, diced red onion and tri-colored peppers, served with a side of scallion cream cheese and salsa for dipping. The smell is extremely enticing and with one bite you’ll experience the excellent combination of flavors that make this appetizer a real homerun on the menu. It’s a unique way to present salmon, but it works very well. The dips are a great accompaniment, but the quesadillas stand well on their own.
continued with a best selling appetizer, the Fresh Catch Fish Cakes, which were made
with fresh Long Island blue fish on the evening we visited (above right). Served
with a fire roasted three-pepper remoulade, the cakes had a great crisp coating and
were overflowing with flavor. As the description suggests, the remoulade definitely
has a nice kick to it, so stay away from it if you do not prefer some added heat.
The Sweet Chili Thai Calamari are topped with crumbled peanuts, which really enhanced the flavor (below left). The calamari were enjoyably tender and presented a nice texture. The seasoning gives them a sweet, yet spicy essence and they’re also available fried served alongside marinara sauce.
a refreshing salad is what your taste buds desire, feel free to order the Bayside
Salad (above right). This ideal summer dish consists of crumbled goat cheese, spiced
walnuts and roasted Long Island corn over Mesclun greens tossed in a rosemary
infused virgin olive oil. The ingredients were top notch and the goat cheese really
stood out, as it was smooth and creamy.
Their signature dish, the Twin Lobster Rolls, is very popular amongst patrons (below left). The potato rolls are generously stuffed with a homemade lobster salad and served with cole slaw and French fries. Not only was the lobster salad downright delicious, but the sides stood out as well. The cole slaw was crunchy and clearly homemade and the fries were thin cut and crispy. Their signature dish definitely lives up to all the hype and is something you’ll want to order when you visit.
find the Kokomo Shrimp Wrap on their lunch menu (above right). The wrap is stuffed
with coconut-crusted shrimp, Mesclun greens, fresh papaya, mango and roasted red
peppers with a Thai sweet and sour sauce. The ingredients combine to create a
refreshing wrap with lots of bright flavors. The Thai sauce gives it a hint of heat,
but nothing too overpowering.
The Pan Seared Filet of Haddock, served in a tarragon truffle mushroom cream sauce consisting of oyster and button mushrooms, is truly a fresh catch. The fish was tender and amply coated with the creamy, luscious sauce. The fish is served alongside a long grain wild rice and fresh snow peas, both of which we thoroughly enjoyed.
We ended our dining experience with The Kings Chicken – two Memphis marinated boneless breasts of chicken layered with pecan wood smoked bacon, cheddar cheese and dressed in their own Bayside BBQ sauce. Served with creamy mashed potatoes, corn on the cob and some incredible, fresh baked corn bread, the chicken was tender and juicy. The Memphis marinade is Coca Cola based and really enhances the chicken, giving it a sweet, bold aroma.
never expect to find such delicious, innovative cuisine at a quaint place on the
water, but we’re sure glad we did. The Bayside Clam Bar and Grill presents the
ideal dining experience – great, affordable food and attentive service in a
beautiful setting by the water. Visit the restaurant Monday-Friday from 3:30-6:30pm
and experience their Happy Hour featuring half priced appetizers and great discounts
on beer, wine and cocktails. Don’t miss their Lobster Bash every Wednesday where
for just $15.95 you get a while Atlantic lobster, little neck clams PEI mussels and
homemade slaw. The Bayside even offers an array of menus and formats for all catered
events. From bridal showers in the summer breeze to rehearsal dinners overlooking
the Great South Bay, they work with you to customize each event, and for a range of