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Chow.com: Outer Boroughs Digest
Randazzo's Revisited: Pass the Secret Sauce
by C. Thi Nguyen
July, 2006

It’s no knock on the seafood at Randazzo’s Clam Bar, but hounds can’t stop talking about the secret sauce. Rich, thick and sturdy, fiery in its spicy incarnation, it’s an outstanding match for fresh fish, shellfish, and pastas at this Sheepshead Bay landmark.

It’s the magic ingredient in linguine, shrimp fra diavolo, fried scallops or calamari, and more. Lobster fra diavolo is a showstopper–a sweet, firm 1 1/2-pounder, cut into chunks and served on a giant platter amid a heap of clams, mussels, and shrimp, a helping of pasta, and that luscious tomatoey, garlicky sauce. For red sauce haters, grilled seafood, rich and meaty lobster bisque, and oysters and littlenecks from the raw bar are good options.

Even after decades in business, Randazzo’s remains at its heart a humble clam shack, and hounds have learned to overlook minor faults. If your salad comes with packaged dressing, ask for some oil and vinegar and improvise. And if you’d prefer the otherwise stellar soft shell crab sandwich without bottled-tasting tartar sauce, opt for that amazing secret sauce instead.

“Everything is so fresh and freshly prepared. The homey atmosphere and friendly service make this a gem to treasure, a treat from a bygone age,” raves Fleur. “And the beautiful view across the bay invites an after-dinner stroll.”

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