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This venue is closed.

Founded in 1934, the original Lundy Brothers seated over 2,400. So, to Sheepshead Bay oldsters, the new version, opened in 1997 following a 20 year hiatus after the death of founder Irving Lundy, may seem like a clam shack in comparison. But with a capacity for 700, this comfortably dignified multi-level restaurant right by the bay has little trouble accommodating the throngs of locals and Manhattan day trippers who come to gorge on fresh fish, shrimp and lobster. Decorated in soothing shades of blue and white with nautical-looking ceiling beams and stained-glass panels framing the windows, the vast dining hall provides a relaxed setting for Lundy’s simple, well-prepared dishes. Lundy’s has lobster-cooking down to a science, delivering their prized catch to the table plump, juicy, and accompanied by bib, ample melted butter and the proper carapace-dismantling instruments. More unusual ventures, like the seared tuna sate, are served all-but unadorned, with a confidence that the quality of the seafood will come through. Turf is also represented, with steak and fresh chicken roasted to a turn, and a capper of fresh apple crumb pie. — Jessica Branch

Brooklyn red chowder, $4.95; lobster bisque, $7; Lundy’s Classic Shore Dinner (cup of chowder or house salad, whole steamed lobster, half roasted chicken, potatoes and vegetables, wedge of pie or ice cream), $39.95