Seafood in New York is a culinary treasure.
It’s the perfect pairing with seafood, and the best place to start is with pappadeau.
Here’s everything you need to know about this restaurant.
Read moreThe seafood here is fresh and often has a distinctive aroma, according to owner Joe Mancuso.
He and his wife, Carla, who own a sushi restaurant in Brooklyn, started making seafood pappades in the 1960s.
It was a popular dish in Japan, and Mancu said the pappaderos were served with a generous amount of vinegar, which is often used in Japanese cooking.
“We wanted to make a dish that could be eaten with a fork and knife, and that wasn’t a dish I could cook,” Mancuc said.
Mancusos said the family is now retired and he spends his time cooking for other chefs and restaurants.
In the restaurant, he’s serving dishes like lobster, lobster salad, oysters, crab cakes, and lobster fritters, which are filled with crab.
“It’s a way of showing people that you don’t need to have a chef in the kitchen to make something great,” Mankuc said of the seafood.