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 Sometimes a
great restaurant grows from humble origins.
Riverbay was
established in 1980 on the site of a former Masonic Hall.
From day one Dean Poll's mandate, along with brothers Gillis and
George was clear: to provide Long Islanders with the
freshest selection and widest variety of seafood available.
It was their father
who taught his son how to shop for fish. The owner of Pappas
Restaurant of Sheepshead Bay knew so well that the quality of the
ingredients meant everything to the success of a great meal.
Arriving at the
Fulton Fish Market by 4 AM was a prerequisite. Finding the
perfect swordfish or striped bass, as well as selecting 10 types
of fresh oysters became an inherited art that Dean learned
thoroughly.
"Superb fish, simply
prepared in a seafood lover's heaven" is how Zagat's Long Island
Guide describes Riverbay.
And so people travel
from Manhattan, the Hamptons and points in-between to experience
fine, fresh seafood in a very comfortable setting.
With ample room for
parking, Riverbay serves dinner 7 days a week, and sumptuous Sunday brunch.
Conveniently located
1 mile south of exit 37 of the L.I.E. Riverbay has grown into a
local legend and a Long Island institution.
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