LIWINEDAD

  Anchor Down Dockside is a short walk from the office, so we stopped in again for a most enjoyable revisit.   Opening cocktails was a bit of a switch from our traditional Cosmo and Woodford; instead, Jo opted for a Sangria and a B l uebe r r y F res ca for me; both were perfect for a late afternoon on the water dining.  The place continues to be bright and cheery (Fig 01, 02) with an engaging, attentive team, and extensive menu (Fig 06, 07).  For starters, the was grilled Octopus nestled on a bed of greens, cucumbers, and chickpeas with a balsamic drizzle that was done perfectly (Fig 03).  Next, Jo opted for the hot lobster roll with lots of lobster meat and hot-drawn butter and plated with Cole Slaw and a generous helping of fried (Fig 04).  Today the special was a Trout in white wine, lemon, and caper sauce accompanied by sauteed spinach (Fig 05) that paired very well with a glass of Sauvignon Blanc.  Once again, a fine early dinner waterside ensures many return visits.      #a

  It is springtime on Long Island, and the seasonal waterside restaurants are reopening. Anchor down is a very local place, and if you do not live in or near Seaford, you surely overlook this gem.  Anchor Down is not a gem because of its high-end fine dining food but that it captures the essence of summer on Long Island. For Jo and I, this is very local as we can walk there and stagger back. The menu centered around classic dockside food, fish, burgers, and drinks with a bit of Mediterranean flair in homage to Cardoon's previously located here.  The outdoor deck is sunny and adjacent to a broad canal that one can leisurely watch the Swans, Geese, Ducks, and boats sail by.  The seafood is consistently fresh and well prepared, as are the other menu items.  On this visit, we were a party of three. A fish-loving friend from Connecticut joined us.  We opened with a round of drinks, including a Cosmopolitan, Sauvignon Blanc (New Zealand Marlborough Oyster Bay 2020), and a Mojito with a