Cull & Pistol

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  • Seafood
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Photograph: Melissa Sinclair
Octopus carpaccio at Cull & Pistol
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The Lobster Place crew launches an adjacent oyster bar and restaurant in their expanded Chelsea Market digs. Along with ten varieties of oysters, clams and seasonal shellfish at the raw bar, chef Dave Seigal (Jean-Georges, Mercat) reels in a seafood-focused menu. On offer: grilled hamachi collar, fideos negros (squid-ink-stained pasta) and, of course, a classic lobster roll—the restaurant's namesake being lobsters that have lost one claw (culls) and ones that have lost both (pistols). Reclaimed-teak tables and industrial-brushed-steel chairs are available for sit-down dining, or sidle up to the zinc-topped bar for briny bivalves and a glass of wine. Julia Travis (Kin Shop, Perilla) manages the beverage program, focusing on high-acid vinos like old-vintage chablis and white burgundy, as well as beers (North Coast Pilsner, Flying Dog Oyster Stout) and chelada (beer and lime juice) cocktails: The Hoppy Mary splashes pale ale with tomato, pickle brine and Tabasco for a sudsy take on a Bloody Mary.
Venue name: Cull & Pistol
Address: 75 Ninth Ave
New York
Cross street: at 15th St
Opening hours: Mon–Sat 11:30am–3:30pm, 5–11pm; Sun 11:30am–4:30pm
Transport: Subway: A, C, E to 14th St; L to Eighth Ave
Price: Average entrée: $20. AmEx, Disc, MC, V
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