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Clancy's Crab Broiler

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Clancy's Crab Broiler

Chino Wayne | Jun 10, 2005 04:20 AM

I screwed up and showed up at the doctor’s office at 11:30 yesterday, but my appointment was for today. So since I had trekked all the way to Pasadena I did not want it to be a wasted trip (in other words this was a great justification for taking a little unplanned “sabbatical” from the Liquid Diet) the Mrs.’ office was just “around the corner” in Glendale, so I invited her to lunch.

The wife chose the restaurant, and I am sure glad she did. This was my first experience at Clancy’s Crab Broiler, which has been a Glendale fixture for about 20 years. These people really know how to cook fish right. The service also was terrific, friendly and professional.

We had broiled red snapper and broiled salmon. The snapper came with a small green salad, that with Louis dressing included some bay shrimp, mostly green lettuce, cucumber slices and a single cherry tomato, but it was just right (especially since it came with the wife’s entrée and she did not want it). The clam chowder was New England style. This was not classic New England chowder; it was much thicker, probably because instead of cubed potatoes, they must have pureed the potatoes and used them as a thickener. But the soup was not in any way “paste-y”; it was quite savory and delicious.

The snapper was broiled perfectly and seemed to have some sort of “glaze like” sauce on it (it might have been butter based, I couldn’t quite discern in with the one small bite I snagged). This was the best snapper I have had in a long time. Zucchini and large carrots, sliced on a bias, accompanied it. Not crisp, but tender, but not overdone or mushy in any way. The carrots were fabulous; they had a wonderful, natural sweetness to them.

The salmon came on skewers with small pieces of red pepper that had been broiled with it. These people know how to cook salmon, it was a perfect consistency, not overcooked, not dried out, not rare to the point of looking uncooked, but cooked perfectly through, and then immediately removed from the fire. The salmon morsels were tender, moist and really flavorful. About a million miles from the broiled salmon I recently had at the Mirage in Vegas, and at half the price. Accompanied by steamed broccoli, which I passed on because it is dull, dull, dull, and a cold wild rice salad. The rice was quite tasty, I saw and tasted individual corn kernels and tasted something else that seemed sweet and had the consistency of maybe a raisin (but did not taste raisin-y) or a dried cranberry. A nice change from the standard industrial “rice pilaf” typically available.

The Mrs. had tiramisu for dessert. Being on the Liquid Diet I only snagged a teaspoon of her dessert. This was a good rendition. Real ladyfingers, very moist, but not to the point where the “cake” did not hold its structural integrity. Not too sweet, subtle coffee flavor, creamy and very satisfying.

I don’t know why I never made it to this place before, like I said, these people know and appreciate how to prepare and serve fish.

The total tab for all of the above, plus one coffee, one iced tea, an order of fries and a soda for my nephew/driver/wheel chair attendant (and yes I would have bought him anything he wanted, he wasn’t hungry) ran about $55.00. Well worth it considering the quality of fish and its preparation.

Clancy’s Crab Broiler
219 N. Central Avenue
Glendale 91204
818.242.2722

Link: http://www.clancyscrabbroiler.com/

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