Brunch at The Oar

By
webpublisherpro
-
895

Joe Alicata is a 2009 graduate of 
Northport High School, he has his B.A. in Public Administration from the 
University at Albany. Joe works in the insurance industry, is a member of the 
Advisory Board for the Northport High School Academy of Finance (AOF) 
program, and is a Director for 
Northport Student's Mean Business. 
He can be reached at etrestaurants@gmail.com
With the last few days of enjoyable weather giving way to the crisp and borderline depressing slide into winter that fall represents having melted away, I took the opportunity to enjoy one last meal outdoors in the form of a “brunch” at The Oar in Patchogue. 
I have been going to The Oar for years with my family, and even rescued an otherwise disastrous evening with my ex by swinging by for some late night eats. But in all the time I’ve been venturing down to the riverfront restaurant I had never gone for any meal other than dinner. So when the
opportunity presented itself to enjoy the expertly prepared cuisine The Oar has to offer, needless to say I jumped at the opportunity. 
    For my visit, I started things off with one of the most
interesting Bloody Mary’s I have come across. “The Oar” BLT Bloody Mary is an ingenious libation consisting of Tito’s Handmade Vodka, jalapeno bacon, romaine lettuce and tomato with a sea salt bacon rim shot. The combination of the zip from the jalapeno and horseradish combined with the salty bacon flavor creates a delicious and unique flavor combination that will leave you wanting more. 
    Once I had finished wallowing in the glory of my BLT Bloody Mary, it was time for the appetizers. I’m not sure if I have ever been as excited about a menu item as I was when I read the description for a lobster quesadilla; but there may or may not have been a point when my table was in danger of being flipped over out of sheer giddiness. This mouthwatering quesadilla features generous pieces of lobster with melted cheeses and served with traditional quesadilla dressings of salsa, guacamole and sour cream. The tortilla is perfectly crispy, the cheese is nicely melted and the lobster meat is tender and flavorful, despite being surrounded by other potent flavors. Another mouth-watering appetizer selection is the lobster wontons. Crispy, not greasy and well stuffed these are a great compliment to the lobster quesadilla to complete your midday lobster binge. If that is too much lobster for your liking, the baked clams are another well executed dish, stuffed with ample amounts of seasoned bread crumbs, bacon, peppers and crab meat.
    Moving into lunch, The Oar has a number of options to satisfy all in your party, even those who do not enjoy seafood. Stepping away from lobster, I went with the Sundek Clam Roll; perfectly fried clam strips on a soft New England style bun served with sliced avocado and chipotle mayo. Another delicious seafood sandwich option is the panko crusted flounder served on a brioche roll with tartar sauce and a side of the legendary Oar fries. For those out there who prefer land fare, try the grilled chicken panini with sweet vinegar peppers, fresh basil pesto and melted Swiss cheese; or the marinated flat iron steak. 
    For a meal with a view year round that can satisfy any palate, head on down to The Oar, right on the banks of the Patchogue river for outstanding cuisine that will leave you coming back for more.

 

RELATED ARTICLESMORE FROM AUTHOR