Fresh greenmarket sensibility meets modern Chinese, mixed with rustic decor. Chef Joe Ng offers enticing items such as marinated rib steak with steamed baby bok choy and spicy steamed sea bass.
This is the go-to power-lunching spot for top city officials. On the menu: oysters on the half shell; Ahi ginger tuna burger, a nice selection of entree salads and classic surf-and-turf dishes.
This cozy Italian eatery is known for its appetizers, which include spicy fried calamari and grilled eggplant layered with ricotta and pecorino and topped with marinara sauce. There's also good pasta.
The pastries are excellent and the pastas get creative too, in preparations like spaghetti with bottarga (a cured fish roe) and lasagna with mushrooms and truffle oil.
Because sometimes we need to have a lobster roll at inconvenient hours, we love that Red Hook Lobster Pound sells their signature lobster salad and packages of J.J. Nissen buns from Maine to go.
Nicky Perry’s popular fish-and-chips spot combines surprises such as deep-fried Cadbury creme eggs with more traditional fresh-from-the oven chicken and mushroom pies.
It doesn’t have a dessert menu, but makes up for it with the luscious complimentary chocolate pudding that comes in a demitasse with a swirl of whipped cream, served with a little toy “fortune fish”.
Bustling Greek restaurant open late and offering some of the best Tzatziki west of the Acropolis. Seafood is the specialty here.
The soft-shell crabs are almost as legendary as the spot itself, which dates back to the 1794. Try: soft-shell crab BLT ($22) and soft-shell crab cooked in a scallion beurre blanc ($17 to $28)
Every Tuesday, executive chef John Mooney serves a special entree of crispy soft-shell crab with basil and fennel — grown in his aeroponic rooftop garden — along with grapefruit and hazelnuts.
Picks: pan-fried baby soft-shell crabs with spring pea and mint sauce ($14.50), pan-fried Maryland baby soft-shell crabs with garlic herb butter ($28.95).
On the lunch menu at this Japanese eatery, you’ll find a soft-shell crab donburi (Japanese for “bowl”) with peashoots, kimchi, bacon and a poached egg, served over rice ($16).
This Italian eatery serves its soft-shell crabs with peekytoe crab stuffing alongside a grapefruit tomato salad ($19) all month.
Bobby Flay’s midtown American brasserie serves its soft-shell crab entree Southern-style, crispy and topped with a gumbo sauce ($33).
EMM Group’s multi-level seafood restaurant is helmed by “Top Chef” winner Hung Hunyh. The menu will be New American, inspired by Asia and the Mediterranean.
“Top Chef” and Buddakan alum Dale Talde opens his own Asian-American with a “chef’s table”-style counter with views into the kitchen. Try: his signature crispy-oyster bacon pad Thai.
This family-owned-and-operated Jordan’s Lobster Dock has been “serving the finest quality seafood” in New York City since 1938. The restaurant also includes a clam bar.
Randazzo’s has been in operation for almost 100 years. The clam bar offers Blue Point clams, stuffed lobster, broiled tilapia and a sautéed softshell crab sandwich, among others.
Around for 75 years, the cash-only establishment is known for its roast beef sandwiches, with both bread and beef double-dipped in a salty broth, and patrons praise the onion rings.
