Dining and Cooking
They’ve been frying calamari in Brooklyn since 1959
In Italian Recipes

They’ve been frying calamari in Brooklyn since 1959



📍 Randazzo’s Clam Bar
2017 Emmons Ave, Brooklyn, NY 11235
#raybanmetapartner

They called this place the pride of Sheep’s Head Bay. That’s a slogan that Paul Junior’s dad came up with back in the 80s. At this point, we’re one of the only ones left in Sheep’s Head Bay of the original establishments. I’m Michael Gerasi, fourth generation owner of Rendazzo’s Plan Bar, Sheep Bay, Brooklyn. The entire business is 105 years old. Our great grandparents sold fish for 40 years before the restaurant even opened. How many pounds of galamad do you think you go through? Good question. Midsummer, anywhere from 8 to 900 lb a week right now. Jesus. One thing about the galamar here, it’s constant. People are ordering it while they’re sitting at the counter. People are ordering it while they sit down at the tables. People will call in for an order. I’m coming to pick it up. Galama. Our grandmother paired fried galama with her homemade sauce, which is really what we’re known for. That’s part of the one of the traditions that we’ve been following for the last 60 years since our grandparents opened. You know what about your cousin Paul? My cousin Paul passed away at 66. This is all he knew and this is what he was known for. He knew so many of the customers that would come in here and a lot of them I mean to this day it’s almost the year that he passed a lot of them still don’t know you know I had a grown man sitting at the county here crying tears coming out of his eyes cuz he didn’t know Paul past now Paul Junior’s working here close to 20 years with his sister they’ve learned all the traditions that their father learned from our grandparents. What do you think is the biggest piece of advice that passed down from grandma and Paul? Just do it the way grandma did it. Do it the way Paul did it. Do it the way my father did it. Do it the way Paul’s grandmother, Jackie did it. you know, don’t change anything. It’s traditions that are passed down from one generation to the next, and they’ve worked for the last 60 years.

46 Comments

  5. @lukienman

    Mmmmm i love the extra tang a servers hand and fingers add by cupping the ramekin directly over the contents. I hope they do that with the glasware and plates too. Its an extra treat, like salted rims on a margarita. Only with more umami flavor. Tonights fragrance is "Eau De Toilette" on account of Sharlene visiting france 12 years ago, and taking a deuce before shift and forgetting to wash her hands.

  15. @gaccer

    It’s always heartbreaking hearing about your favorite place’s owner passed away. They put their whole life into serving delicious food, from their heart and soul. RIP Paul.

  23. @louisn1368

    Calamari/Kalamari is already the Greek and Italian word for squid so saying gallamah and or galamari is a really stupid and silly way of trying to sound more ethnic that what you really are.

  29. @williambonnieOTB

    Y would she carry the lil monkey dish with her hand over the sauce like that? She is just waiting to get a complaint for that

  41. @BrooklynRedneck

    They have my all time favorite soup. The spicy crab corn chowder. I crave it after not having it for a while 😂
    Idk who came up with that soup but it is perfection. Lol easily #1 favorite soup. I get it every time i go there while im sitting and some to go LOL