This is a repeat visit but Clancy’s is worth another visit.  This time was during a less active season however the place was still super busy with people coming and going, but it dies down by 10:00 pm.  The large dining room downstairs was filled with lots of groups as well as couples but the noise level is very livable.  Located on a corner in a mixed commercial/residential neighborhood the restaurant is appointed with lovely tablecloths, napkins and formally dressed waiters which in turn attract a fairly dressy crowd even in the hot summer. You can’t miss the “Clancy’s” written on on the outside facing windows and the guard out front.  Service is friendly, helpful and efficient – in fact it’s a fun show to watch them set up a new table which is assembled in a lightning speed symphony of movements.

 

We started by each having a bowl of the Soup of the Day.  One was gumbo with duck and andouille sausage which was dark and rich.  Its smokey broth was mixed with rice and nice chunks of sausage. The broth was a tad salty but not so much after it was mixed with the rice. A very nice version.

 

The shrimp and poblano soup contained corn chips as well as a masa rich broth.  It was thick and amazing – a wonderful depth of flavor.  Simply delicious.

 

Smoked soft shell crabs with crabmeat and meuniere were on the menu as an entree but also available as an appetizer.  As they were whale sized we split one as an appetizer order.  They were smokey and had been perfectly fried in butter then topped with huge chunks of crab meat.  Lemon was on the side but this was crab to be enjoyed as is – simple and delicious. The accompanying lumps of meat were sweet and totally fresh.  This was without a doubt some of the best soft shell crab I’ve had in years.  Lick the plate goodness here!  Yum x3!

 

Clancy’s smoked duck was tender and nicely rare and served with yellow squash, zuchhini, and carrots all cooked with herbs, peppers and garlic. The duck was a full half a bird alongside vermicelli that mixed really well with the sweet, rich sauce and tasty vegetables.  A touch of anise brought out the flavor of the duck to yield an amazing plate of food.   This was another lick the plate dish!

 

The Sautéed veal with crabmeat, asparagus and Bernaise was served with herbed mashed potatoes.  Tons of crabmeat was hidden beneath the rich, buttery Bernaise sauce.  The veal was tender and the mashed potatoes tasty.  Not a huge plate of food but each component was filled with goodness and endowed with tons of flavor.

 

For dessert the Lemon Icebox Pie was creamy with a lovely graham cracker crust and topped with a sugared piece of lemon.  It was really tart but moderated by the sweet crust.

 

The Peach Cobbler was topped with a scoop of rich vanilla ice cream.  Its topping was crisp, sweet and rich.  A terrific version that satisfied your desire for sugar, fruit and butter all at the same time.  Amazing.