The team behind Benjamin Steakhouse takes on seafood at this wood-paneled Midtown restaurant. They take the same approach to seafood as they do to steak: keep things simple and let high-quality ingredients shine.
The Raw Bar is a good place to start, with chilled whole lobsters with lemon aioli alongside things like Long Island little neck clams with a sweet herb mignonette, and a daily selection of East and West Coast oysters with a pink peppercorn mignonette.
The ‘fresh catches’ are all seasonally sourced, and options might include organic Scottish salmon with black rice, a yoghurt honey-mustard sauce and dill, roasted Mediterranean branzino with a caper sauce, and a dish that proves a hit at the steakhouses: huge Alaskan king crab legs with drawn butter.
Drinkers can post up to the dark-wood bar for a classic cocktail or cozy up to the marble fireplace.