4 INDULGENT SEAFOOD RESTAURANTS TO VISIT NEXT WEEK
In the depths of a New York City winter, indulging in sumptuous seafood specialties in spectacular settings can make you feel like it’s summer outside!
1. SPRING & VARICK: This appealing new venture from Chef John Creger boasts an art deco-meets modern décor vibe, including the display of works from local artists, intricately designed floral arrangements, and specially crafted tableware from ceramic artist Wynne Noble. Seafood lovers will delight in such delectable selections as charred octopus, tuna tartar, squid ink linguini with king crab, black garlic salmon, and scallops served alongside parsnip puree, braised endive, and a quinoa salad. Put this one on your list! (246 Spring Street. 212-842-4500).
2. THE LOBSTER CLUB: Peter Marino, the superstar architect known to fashionistas for designing stores for Chanel, Ermenegildo Zegna and Giorgio Armani, has taken his inspiration from Mies van de Rohe for this stunning new space. Despite the name, the emphasis here is on Michelin-starred chef Tasuku Murakami’s supernal sushi, which is augmented by his singular takes on such classic Japanese dishes like tempura, gyoza, yakitori and teppanyaki. Come join the club! (98 East 53rd Street. 212-375-9001).
3. THE POOL: This immaculately redone version of the Four Season’s famed Pool Room proves to be the ideal setting for a wintertime splurge. Jump in and indulge in luscious specialty cocktails, sensational raw bar items, spectacular entrees like French Turbot, White Tuna, and Whole Black Bass, along with a new generation of surf and turf plates such as lamb/scallop and duckling/crab. And they’re all served by captains in fashion legend’s Tom Ford uniforms, which were designed specifically for the restaurant. (99 East 52nd Street. 212-375-9001).
4. LEGASEA: This enticing seafood brasserie at the recently opened Moxy Times Square Hotel, the newest eatery from the ultra-hip Tao Group, updates the classic seafood dining experience by offering local, sustainable dishes all served in a modern and vivacious setting. Chef Jason Hall takes his culinary inspiration from around the globe with bold, yet approachable, interpretations of classic dishes, such as his Spicy Crab Beignets, Baked Clams Barcelona, Flounder Francaise, and the mouthwatering Alaskan King Crab Boil (which is shareable for the table). Non-seafood lovers are not ignored, thanks to offerings such as Honeynut Squash Tempura, a wide variety of salads, and entrees including the Heritage Pork Chop Schnitzel and the Double Bar Burger. (485 7th Avenue. 212-268-1888).