Claudio's Kicks Off 150 Years With Dockside Crabby Jerry's Pickup

GREENPORT, NY — While it may be a summer unlike any other in light of the coronavirus pandemic, Claudio's, which is celebrating its 150th year in Greenport, has kicked off the season with takeout, delivery and dockside boat pickup at Crabby Jerry's.

Beginning on Wednesday, diners can get an array of choices to go created by culinary director Franklin Becker and executive chef Kevin Garcia.

Available seven days a week from 11:30 a.m. to 6 p.m., menu items include Claudio’s baked clams, Mahi Mahi tacos, New England clam chowder, lobster rolls, crab cake sandwiches, fried clams, chilled lobster Cobb salads, and a farmers' market salad, a release said.

New this year, one pot wonders include a local clambake, with clams, shrimp, chorizo, potatoes, onion, mussels, Old Bay seasoning, and white wine; or a crab boil with Maryland blue crab, potatoes, shrimp, onions, Old Bay seasoning, mussels, and chorizo.

A selection of cocktails is also offered.

Claudio’s is accepting donations from patrons to benefit Stony Brook Eastern Long Island Hospital and Community Action of Southold Town, the release said.

For information about ordering and donating, call 631-477-0627 or click here.

"As per current regulations the property will not be open for dining or hanging out, and the parking lot is open to the public for parking only," the release said. "Claudio’s is following local, state and federal guidelines, and implementing a COVID-19 protocol with staff and ordering, as the health and safety of the public and staff is of the utmost concern to owners Ryan Sasson, Ian Behar, Perry Weitz, David Weitz, and the Claudio’s management team of Stephen Loffredo, and Tora Matsuoka."

This article originally appeared on the North Fork Patch