While working in the hotels of New England, Russ Bigelow learned the true art form of frying seafood. He brought this knowledge with him and also introduced the Ipswich clam, also known as the soft shell clam to Long Island. The restaurant and the Ipswich clam were instant hits.
The restaurant has not changed much since 1939, and we are keeping the tradition of excellence started by Russ Bigelow alive. With great care, we prepare our food daily – also the oil is changed daily. Very expensive but critical for the highest quality. The best ingredients, the utmost care – the words of Russ – delicious!