When Kimberly Coffaro, 24, walks into Cafe Fina with her Labrador-and-chow mix Zeus, she asks for an order of fried calamari and a separate plate.

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The crisp baby squid, mind you this is not fried calamari, but a delicate tastier version, is dusted with panko for a lighter touch and more ocean flavor.

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Though the 100 beers on tap appeared to be more of a draw than the food, servers milled about with soft pretzels, pizza, pulled pork, meatballs and fried calamari.

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While fried calamari has become a ubiquitous appetizer on restaurant menus across America, hardly anyone outside the region has tried this delicious version, which involves tossing the fried calamari with sliced hot cherry peppers and garlic butter, for a salty, crispy, spicy combination that is beyond compare.

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Commuters recently disgorged by the city train crowd around the sunny tables outside to share fried delicacies - hake, snoek, calamari - straight from the sea.

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