good old-fashioned clambake Vaughn and Gary restored the tradition of a place I used to go to when I was a kid our dad used to take us there it was called Whitey's Clam Shack
Atmosphere: 5
Food: 5
Service: 5
BaliBert
My family and I had an incredible dinner one night at “the place.” next time we will make it more of an experience by bringing our own alcohol and appetizers, but for what it was, we really enjoyed our time there.
Atmosphere: 5
Food: 5
Service: 5
Cindy
As others have said, it's super rustic. We packed a tablecloth, flatware & wet wipes. The only thing we used were the wipes. Utensils & napkins are provided. Staff are warm & welcoming. There are traditional restrooms with running water for use. Fire-roasted clams, corn & lobster were just...next level amazing! Just GO already.
Atmosphere: 5
Food: 5
Service: 5
Curtis Yanko
Simple no-nonsence place to eat. Very good prices and BYO. The food was excellent and you have try to fried clams special.
Atmosphere: 4
Food: 5
Service: 4
Kelly Allen
We had steak and corn! Loved the food and the atmosphere.
Atmosphere: 5
Food: 5
Service: 5
Christine DeBerry
I absolutely love it. They’re my favorite restaurant
Atmosphere: 5
Food: 5
Service: 5
Minji Chloe Kang
BYOB ;)
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Roasted Corn on the Cob, Roasted Lobster, Roasted Clam Special
Jon
Rude young griller on Sunday
Atmosphere: 2
Food: 4
Service: 1
Patrick Bateman
A Satisfactory Simulation of Rusticity
I am at The Place. Guilford, Connecticut. The name is… aggressively simplistic. A declarative statement. It suggests that there is no need for any other. The arrogance is… refreshing. The establishment is a weathered, rough-hewn structure surrounded by pine trees. The parking lot is gravel. My Mercedes acquires a fine layer of dust. I find it… irritating, yet somehow authentic. A calculated imperfection.
There are no doors. No hostess. One simply… arrives. The seating is communal, on rough wooden benches encircling giant tree-stump tables. It is a forced conviviality, a pantomime of frontier spirit for an audience of dentists from Madison and their thoroughly moisturised wives. I am seated next a man wearing a rugby shirt. It is a bright, unforgiving magenta. He is discussing his portfolio with a fervor usually reserved for religious converts. I tune him out.
The concept is… primal. meals cooked over open, roaring pits. There is no menu. The options are steak, lobster, shrimp, or chicken. A binary selection. Red meat, or sea insect. It is a system of elegant, brutal reduction. I order the ribeye. It arrives raw on a paper plate. The presentation is… nihilistic. It is not plated; it is presented. A blood-soaked Rorschach test on compostable ware.
The fire is the main event. It is not a cooking mechanism; it is a trial. A gauntlet. The flames are unpredictable, licking at the skewered meat with a chaotic, hungry energy. It requires constant vigilance. One must rotate the steak with a focus typically applied to a quarterly earnings report. The heat sears the exterior, creating a crust of carbonized flavor. The interior remains a cool, blood-rich rare. The Maillard reaction is achieved not through a controlled thermal environment, but through sheer, focused will. I find the process… clarifying.
The cornbread is served in a cast-iron skillet. It is dense, slightly sweet. A functional carbohydrate, designed for fuel, not finesse. The baked potato is wrapped in foil, a steaming, starchy grenade. There are no utensils. One eats with one’s hands. The butter melts over the potato, over my fingers. It is… greasy. Uncivilized. For a moment, I feel a flicker of something… primal. It is quickly suppressed.
The entire experience is a meticulously curated performance of anti-luxury. It is a brand built on the absence of branding. They are not selling food; they are selling a memory of hardship. A sanitized, monetized version of struggle for people whose greatest daily struggle is a weak cell signal.
And yet. The steak, once conquered, is… superb. It tastes of smoke and victory. It is the flavor of a challenge met and dominated.
It is more honest than the sea urchin at Dorsia. More real. There are no reservations here. Only a first-come, first-served hierarchy. A natural order.
I use a moist towelette to clean the grease from under my nails. The scent of smoke has permeated my Paul Smith suit. The jacket will need to be dry-cleaned. Perhaps burned. The cost of doing business.
It was… efficient.
Now, if you’ll excuse me. I need to return some videotapes.
Atmosphere: 5
Food: 5
Service: 5
Dianne Camella
A group of us went after a football game yesterday and you could not have ordered the weather any better. It's amazing to watch them fire roast everything. You can bring whatever you like and they have a limited menu but everyone seemed to enjoy it. Service was a little slow but they were very busy and you must remember to bring cash. You can bring appetizers but most importantly bring any alcoholic beverages as they do not sell them.
Very beautiful place nice vibes and very tasty food also stuff was very friendly
Atmosphere: 5
Food: 5
Service: 5
Ava Java
So many bugs sat on wood and bathrooms are so dirty
Atmosphere: 1
Food: 1
Service: 3
marina ahn
A little getaway from NYC, its a really easy good place to go. It's outdoor dining, super easy and casual. The people are very friendly. We ordered all the menu except blue fish and salmon (personally not a big fan of them), all the food tasted awesome~ 😋
Atmosphere: 5
Food: 5
Service: 5
Winfred Mitchell
Great group or family outing spot. BYOB BBQ with seafood. They provide thr BBQ and Seafood, bring everything else. Great concept! Very pricey menu offerings.
Atmosphere: 4
Food: 4
Service: 5
Tom Sullivan
Awesome outdoor eating establishment and great food!
good old-fashioned clambake Vaughn and Gary restored the tradition of a place I used to go to when I was a kid our dad used to take us there it was called Whitey's Clam Shack
Atmosphere: 5
Food: 5
Service: 5
My family and I had an incredible dinner one night at “the place.” next time we will make it more of an experience by bringing our own alcohol and appetizers, but for what it was, we really enjoyed our time there.
Atmosphere: 5
Food: 5
Service: 5
As others have said, it's super rustic. We packed a tablecloth, flatware & wet wipes. The only thing we used were the wipes. Utensils & napkins are provided. Staff are warm & welcoming. There are traditional restrooms with running water for use.
Fire-roasted clams, corn & lobster were just...next level amazing! Just GO already.
Atmosphere: 5
Food: 5
Service: 5
Simple no-nonsence place to eat. Very good prices and BYO. The food was excellent and you have try to fried clams special.
Atmosphere: 4
Food: 5
Service: 4
We had steak and corn! Loved the food and the atmosphere.
Atmosphere: 5
Food: 5
Service: 5
I absolutely love it. They’re my favorite restaurant
Atmosphere: 5
Food: 5
Service: 5
BYOB ;)
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Roasted Corn on the Cob, Roasted Lobster, Roasted Clam Special
Rude young griller on Sunday
Atmosphere: 2
Food: 4
Service: 1
A Satisfactory Simulation of Rusticity
I am at The Place. Guilford, Connecticut. The name is… aggressively simplistic. A declarative statement. It suggests that there is no need for any other. The arrogance is… refreshing. The establishment is a weathered, rough-hewn structure surrounded by pine trees. The parking lot is gravel. My Mercedes acquires a fine layer of dust. I find it… irritating, yet somehow authentic. A calculated imperfection.
There are no doors. No hostess. One simply… arrives. The seating is communal, on rough wooden benches encircling giant tree-stump tables. It is a forced conviviality, a pantomime of frontier spirit for an audience of dentists from Madison and their thoroughly moisturised wives. I am seated next a man wearing a rugby shirt. It is a bright, unforgiving magenta. He is discussing his portfolio with a fervor usually reserved for religious converts. I tune him out.
The concept is… primal. meals cooked over open, roaring pits. There is no menu. The options are steak, lobster, shrimp, or chicken. A binary selection. Red meat, or sea insect. It is a system of elegant, brutal reduction. I order the ribeye. It arrives raw on a paper plate. The presentation is… nihilistic. It is not plated; it is presented. A blood-soaked Rorschach test on compostable ware.
The fire is the main event. It is not a cooking mechanism; it is a trial. A gauntlet. The flames are unpredictable, licking at the skewered meat with a chaotic, hungry energy. It requires constant vigilance. One must rotate the steak with a focus typically applied to a quarterly earnings report. The heat sears the exterior, creating a crust of carbonized flavor. The interior remains a cool, blood-rich rare. The Maillard reaction is achieved not through a controlled thermal environment, but through sheer, focused will. I find the process… clarifying.
The cornbread is served in a cast-iron skillet. It is dense, slightly sweet. A functional carbohydrate, designed for fuel, not finesse. The baked potato is wrapped in foil, a steaming, starchy grenade. There are no utensils. One eats with one’s hands. The butter melts over the potato, over my fingers. It is… greasy. Uncivilized. For a moment, I feel a flicker of something… primal. It is quickly suppressed.
The entire experience is a meticulously curated performance of anti-luxury. It is a brand built on the absence of branding. They are not selling food; they are selling a memory of hardship. A sanitized, monetized version of struggle for people whose greatest daily struggle is a weak cell signal.
And yet. The steak, once conquered, is… superb. It tastes of smoke and victory. It is the flavor of a challenge met and dominated.
It is more honest than the sea urchin at Dorsia. More real. There are no reservations here. Only a first-come, first-served hierarchy. A natural order.
I use a moist towelette to clean the grease from under my nails. The scent of smoke has permeated my Paul Smith suit. The jacket will need to be dry-cleaned. Perhaps burned. The cost of doing business.
It was… efficient.
Now, if you’ll excuse me. I need to return some videotapes.
Atmosphere: 5
Food: 5
Service: 5
A group of us went after a football game yesterday and you could not have ordered the weather any better. It's amazing to watch them fire roast everything. You can bring whatever you like and they have a limited menu but everyone seemed to enjoy it. Service was a little slow but they were very busy and you must remember to bring cash. You can bring appetizers but most importantly bring any alcoholic beverages as they do not sell them.
Atmosphere: 4
Food: 4
Service: 3
Restaurantji Recommends
Very beautiful place nice vibes and very tasty food also stuff was very friendly
Atmosphere: 5
Food: 5
Service: 5
So many bugs sat on wood and bathrooms are so dirty
Atmosphere: 1
Food: 1
Service: 3
A little getaway from NYC, its a really easy good place to go. It's outdoor dining, super easy and casual. The people are very friendly. We ordered all the menu except blue fish and salmon (personally not a big fan of them), all the food tasted awesome~ 😋
Atmosphere: 5
Food: 5
Service: 5
Great group or family outing spot. BYOB BBQ with seafood. They provide thr BBQ and Seafood, bring everything else. Great concept! Very pricey menu offerings.
Atmosphere: 4
Food: 4
Service: 5
Awesome outdoor eating establishment and great food!
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