Deirdre and Dierdre O'Brien as Mary Curley.Stephen Kennedy as the Supermarket Trainee Manager.Her story is that it was a Spanish sailor, but the whole town suspects the truth that it is Burgess as he writes a letter to his wife apologising for getting a young girl pregnant. It is suggested that this encounter was nonconsensual. It turns out that Sharon's friend's father, Georgie Burgess, got her pregnant after he had sex with a severely inebriated Sharon in a car park. The arrival of the baby offers a chance at resolution. Widespread speculation about who the father disrupts the neighbourhood, with some hotheads visiting their own brand of justice on the Curleys. As the eight-member family trips all over each other emotionally (symbolised in their battles for the one bathroom, often occupied by Sharon), the tensions within the family grow more intense. Her father particularly studies up on childbirth and female anatomy (with gratifying results for his wife as a bonus).ĭes Curley, Sharon's father, shows the whole world in his face, his emotions ranging from outrage toward Sharon for embarrassing the family to tender concern as her time draws near. She decides to keep the baby ("snapper") and her family, each in their own way, eventually decides to support her.
Kellegher, playing the role as a coarse, earthy, yet remarkably sensible young woman (with the exception of her excessive drinking during her pregnancy) soon discovers who her friends really are, as some people tease and torment her, some make remarks to her siblings, some force her father to take direct action in her defence, and all spread gossip. Her refusal to name the father sets in motion a family drama involving her three brothers, two sisters, and her parents, along with her employers and all her friends. Grilled asparagus and sauteed spinach are the preferable sides.ĭesserts are led by a flourless chocolate torte, Häagen-Dazs ice cream or passion fruit sorbet, and an easygoing Granny Smith apple crumb number.Soon after a wild night at the pub, twenty-year-old Sharon Curley finds herself expecting a little "snapper" by a man she loathes. And the 1/2-pound cheeseburger is available at lunch and dinner. No need to have the former blackened or the latter au poivre. Same for the velvety, 8-ounce filet mignon. It’s sweet and flavorful enough to let you ignore either drawn butter or lemon.ĭiners averse to fish can veer toward the respectable, boneless prime rib, a husky slab that you can imagine as the popular pick at a wedding reception. The best of the seaside main courses, however, is the pristine steamed lobster, weighing in at 1 1/2 or 2 pounds. Skip the timid seafood fra diavolo on limp linguine in favor of the substantial fried seafood platter of flounder, sea scallops and shrimp. Typically, at least five catches of the day are served, either fried, sauteed, grilled, blackened, Francaise or “scampied.” Likewise, the lobster-and-crab crusted cod, finished with lobster sauce, saffron basmati rice and asparagus. A fine choice is the sauteed red snapper with Kalamata olives, grape tomatoes, lemon butter sauce, herbed risotto and spinach. Seafood specials abound, with many satisfying finfish. Caesar salad arrives barely dressed, but the namesake house salad, threaded with frisee, materializes with roasted red peppers, red onion, cucumber, shaved carrots and grape tomatoes, perked up by a peppercorn-Parmesan dressing. The seafood bisque is aromatic a special of chicken-lentil soup, homey. “Italian style baked clams” are ample, chopped and prepared modestly oreganata. Or enjoy the oysters on the half-shell, nibble on a shrimp cocktail or king crab legs, and turn contemporary, or at least fairly recent, with blackened, seared roseate cuts of ahi tuna, with Asian slaw and pickled ginger. It’s a suitable main course during the cool-weather months.įrom executive chef Maureen Denning's selections, begin with crisp, fried calamari, boosted by hot cherry peppers and cilantro pesto. The history around the restaurant extends to Remmer’s recipe for sauerbraten, a tender, mild mainstay, flanked by red cabbage and a potato pancake. His two-masted fishing boat, from the 1880s, shares docking facilities and has been active on Great South Bay. The stained glass window that decorates the nearby “balcony room” is from Henry Remmer’s candy store. There are glass-enclosed models of sailing ships and a vintage, evocative rowing shell at ceiling height above them. Naturally, the woodwork is very polished all around.
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