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The secret, Jeremy says, is in using heavy cream and half & half instead of milk, and a bit of sherry. You can see that a little shot of sherry is served alongside the chowder for mixing (or drinking, like I did). Jeremy has been in the saloon game for nearly 45 years now, first opening his doors back in 1970! We also talked about how the neighborhood changed so much between then and now, and how NYC laws governing food establishments caused him to make changes or operate differently, depending on the mayor and what safety concerns they pushed in their agendas. For the past 40 years, Jeremy’s has been filled with ice-cold beers and mouthwatering appetizers that are perfect during a leisurely afternoon or a crazy, bra-hanging night out with friends.
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Jeremy's at the South Street Seaport calls itself the last great dive bar in New York City, and if you're not sure what that means exactly, let us provide you with some clarification. They sell $8-11 beers in quart containers, fried clam strips and jalapeño poppers, and 10 wings for $10.95. There's a man who sits in the same bar seat every night, and bras hanging from the ceiling—legend has it that when Jeremy’s was struggling in the 1980s, they’d pay people $25 for their bras to drum up business. (It worked.) Come here for a massive beer with fish and chips when you can't bear to fork over $23 for a dressed-up vodka soda. After quart container beers, you'll need to proceed with caution. Jeremy spent years perfecting New England clam chowder recipes at home, spoiling his family in the process, who can now no longer eat the chowder at restaurants because the homemade version was so much better.
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You’ll always find eclectic crowds mingling no matter when you arrive at this South Street Seaport dive bar. One is spicy, with sliced cherry peppers included. Both have salami, ham, cheese, lettuce and a nice vinegary sandwich dressing on top. The bread is fresh, crusty Italian bread – the only thing worthy of such a sandwich. Monstro hollows out a bit of the bread’s interior so that all the fillings can fit inside the sandwich without being too massive to bite down on.
‘We’re in Business, That’s the Success Story’: Jeremy’s Ale House Reopens
Been using them for over 20 years and hasn’t changed a bit. Unauthorized use and/or duplication of this material without written permission from Johnny Prime's Steakhouse Reviews, Johnny Prime Inc., or Author/Owner Vincent Todarello is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Johnny Prime's Steakhouse Reviews and this website, with appropriate and specific direction to the original content. Jeremy is partial to the dry batter preparation, because it seals in the natural juices and flavors of the seafood.
Beers, Bras and Fried Seafood - The New York Times
Beers, Bras and Fried Seafood.
Posted: Wed, 23 May 2018 07:00:00 GMT [source]
The scene at Jeremy’s wasn’t this vibrant when the bar first opened in the early 1980s. Now the seaport is a lively area with residential buildings, restaurants and stores, but back then, it was downright desolate. On an unusually warm Friday afternoon in April at Jeremy’s Ale House in the South Street Seaport, customers sipped beer from quart-size Styrofoam cups while “Jessie’s Girl” blared from the jukebox and the sun streamed in through the open windows. There was a distinct vacation feel in the air. Our newsletter hand-delivers the best bits to your inbox.
Jeremy even sent us home with a bunch of fresh tomatoes. As it turns out, Jeremy’s serves up some pretty great pub food, and Jeremy himself is somewhat of a recipe innovator and amateur chef. Jeremy’s served as a safe house after 9/11 for people who were destined to still be in the area working cleanup. Jeremy kept the place open, and in that spirit of giving back to his community, he’s also throwing a fund raiser to help fight breast cancer at his other location, out in Freeport, Long Island. It used to be located a bit closer to the bridge, but it has since moved.
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It hasn’t lost any of its charm and character, however, other than the awesome outdoor beer garden that it used to boast. The new spot has some elevated curbside seating near big windowed doors, which is cool in its own right. We first tried some of his lobster bisque, which currently is not on the menu. He does give it out to customers on occasion, but right now it is an off-menu hush-hush item.
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Sign up to unlock our digital magazines and also receive the latest news, events, offers and partner promotions. Lee Holin grew up in a family of New York restaurateurs. His father started his namesake Jeremy’s Ale House (228 Front Street), a friendly neighborhood haunt that has called Lower Manhattan home for four decades. And the recent sunny weather was what prompted Holin to reopen after two months being shut down. First, try refreshing the page and clicking Current Location again. Make sure you click Allow or Grant Permissions if your browser asks for your location.
The grill, on the other hand, gives it a fired-up taste and the seafood takes on some of the grill flavors. Here's the comprehensive guide to everything Lower Manhattan, with 179 pages of restaurants, bars, local resources and more. A night out at one of these restaurants will never be boring.
I’d say this was probably my second favorite item from the tasting. While I was digging into this fucker, Jeremy called out for Monstro to bring us over one of the Jersey tomatoes that he uses both at home and at the bar for salads, burger toppings and also just for snacking. These were picked fresh from near his hometown in southern New Jersey (he grew up in NJ, but he is originally from England). They have a slightly thicker skin than most tomatoes, but that helps to seal in the juicy freshness and sweet qualities of the fruit (yes, tomatoes are technically fruit, not veggies). These particular tomatoes were light on seeds and that slimy goop in the center, which was great for me because I hate that garbage.
