A favorite of Chef Cleon of Page restaurant:

A Long Island Seafood Spot

Another go-to place for me is Cajun Claws in Patchogue. I'm really into seafood - I can't help it. This seafood restaurant has become my escape when I'm craving something different from my own kitchen. It's right in the center of Patchogue, not on the water, but the seafood experience more than makes up for the lack of ocean views.

The Seafood Celebration

They specialize in seafood boils - a spectacle worth experiencing. When the servers bring out your order in a big bowl and present it to you, you know you're in for something special. The casual, unpretentious setting lets the food take center stage in this hands-on dining adventure.

My Personal Order

When I visit, I go all out with a combination that includes lobster, crawfish, shrimp, littleneck clams, mussels, sausage, and corn on the cob. This full-blown seafood feast satisfies my chef's palate with its complex flavors and textures. I always order mine really spicy, enhancing the natural sweetness of the seafood with heat that builds with each bite.

The Perfect Pairing

To complete the experience, I always order their Scorpion Bowl, a massive cocktail with flames dancing in its center. This dramatic drink pairs perfectly with the seafood boil, creating a festive atmosphere whether I'm unwinding after kitchen service or celebrating with friends. The communal format makes every meal feel like a special occasion.

Inside Tip 📌

If you truly appreciate heat that enhances rather than masks seafood flavors, request it "really spicy" - this brings out the natural sweetness of the shellfish while adding a memorable kick. The kitchen isn't afraid to bring serious heat when asked, creating a perfect balance between spice and the delicate flavors of the ocean bounty.

Contact

🌐 Cajun Claws

About

Jamaican-born Chef Cleon Clarke brings his distinctive blend of Caribbean, Asian and New American cooking to Page restaurant in Sag Harbor, where regulars return for his signature seasonal curry, duck served two ways, and a meticulously-crafted tuna tartare. When not in the kitchen, you'll find Chef Clarke sampling other cuisines, taking nature walks with family, or writing down new recipes that came to him in his dreams.

Lead-in Image

Cajun Claws / Official Site