Wayne Magazine Holiday 2017 | Page 48

SEAFOOD VILLAGE
dining out

Asian, Cajun and Casual At Seafood Village, your meal includes an extra helping of fun WRITTEN BY JOYCEVENEZIA SUSS PHOTOGRAPHY BY ANNE-MARIECARUSO

COLD PLATTER SPECIAL

When awaiter hands out plastic bibs, disposable gloves and wet wipes after taking your order— and every table has aroll ofpaper towels and abuck- et for shells— it’ sagood bet that you’ re infor some messy dining fun. That’ sencouraged at Seafood Village, which specializes in“ seafood boiling” entrees, along with some fried, grilled and Asian dishes. Don’ t expect aclassic seafood boil, where the food is cooked until done ina spicy hot broth, drained and

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SEAFOOD VILLAGE
777 HAMBURGTURNPIKE,( 973) 832-7738 SEAFOODVILLAGE. EAT24HOUR. COM
served in the center of a papercovered table. Seafood Village serves it“ Asian Cajun” style, where the boiled seafood is served in a bowl and generously doused with a rich butter sauce— your choice of lemon pepper, garlic butter, or the traditional Cajun. You also select the spice level, ranging from non-spicy to hot.
Diners can select from a variety of fresh seafood— either individually or as a combo— including lobster tails, king or snow crab legs, crawfish, shrimp( with or without heads), baby clams and mussels. All boil entrees come with potatoes and ears of corn. My bowl of baby clams packed a nice garlic punch. Lemon pepper mussels had a citrus zing.
46 HOLIDAY 2017 WAYNE MAGAZINE