They would like you to consider Casino Clam Bar as a place to pop in for a light snack washed down with something crisp and minerally from the list, which ranges from your classic Chardonnays and Chenin Blancs to California Albariño in a can. There are raw littlenecks on the half-shell, shrimp cocktails, and chowder by the cup or bowl, but also bottarga crackers, uni pasta, hamachi collars, cod cheeks, white clam Grandma pizza, and Petrossian caviar.Ĭarroll collaborated on the menu with his chef (and fellow Jersey boy), Jeremiah Del Sol, late of Bar Bolonat. Think old-school meets new-school, or maybe Randazzo’s crossed with ZZ’s minus the $20 cocktails. So, where once stood Carroll’s Baltimore-style cheese-fish-sandwich shop, Lake Trout, and after that his vegetable-forward tasting room, Semilla, which closed in March, now there is Casino Clam Bar, an homage of sorts to the clam shacks and dive bars the Bergen County native and Jersey Shore aficionado has known. Anselm fame), gets hold of a restaurant space he likes - especially one that comes with a relatively forgiving rent - he tends to hang on to it. When Williamsburg’s leading American-regional-food guru, Joe Carroll (of Fette Sau and St.
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