The Mermaid Inn – Chelsea

The Mermaid Inn marks the third collaboration between restaurateurs Jimmy Bradley and partner Danny Abrams. And the duo once again delivered a restaurant with style, sincere hospitality, and a menu marked by their signature cuisine, which is both bold and seasonally-inspired. Abr...

The Wayfarer

Seafood restaurant at The Quin hotel, featuring a raw bar with options like raw hamachi and Alaskan king crab. Stay tuned.

The Clam

Market Table's Joe Campanaro and chef Mike Price keep their love affair with the West Village alive with this clam-centric seafood restaurant. The intimate 50-seat eatery features avmenu of seasonal, market-driven cuisine, much like Market Table, with a focused selection iced del...

North River Lobster Company

North River Lobster Company is a leisurely sit and go lobster shack—on a boat. The historical lobster palace inspired restaurant sought to fill the deficit of local fare in and around West 42nd Street and 12th Avenue. They feature a classic New England lobster and seafood menu, a...

The Mermaid Inn – Upper West Side

The Mermaid Inn marks the third collaboration between restaurateurs Jimmy Bradley and partner Danny Abrams. And the duo once again delivered a restaurant with style, sincere hospitality, and a menu marked by their signature cuisine, which is both bold and seasonally-inspired. Abr...

Mermaid Oyster Bar

The third and most oysteriented location of the Mermaid Inn chain, offering delicious food in a welcoming atmosphere that combines a laid-back fish shack mentality with a menu from Executive Chef Laurence Edelman that reads like an oyster bar’s greatest hits: an extensive raw bar...

Sea Fire Grill

The folks behind Benjamin Steakhouse bring their vision of seafood to Midtown, with a standard menu that reads like a steakhouse menu, with a la carte sides and hunger-smashing entrees like broiled lobster.

Red Hook Lobster Pound

Bringing sensational seafood straight from the Maine coast to the five boroughs. Indulge in our one of a kind seafood menu - brought to you from a gourmet food truck, urban lobster shack, pop-up markets, and foodie events all around the city.

Luke's Lobster — Upper West Side

Always trust the seafood of a man who owns his own processing company, as owner Luke Holden does. Emboldened by that fact and the connections it necessarily requires, Holden claims to have the ability to bring the freshest lobster possible to new York City, including diabolical l...

Luke's Lobster — East Village

Always trust the seafood of a man who owns his own processing company, as owner Luke Holden does. Emboldened by that fact and the connections it necessarily requires, Holden claims to have the ability to bring the freshest lobster possible to new York City, including diabolical l...

Luke's Lobster — Financial District

Always trust the seafood of a man who owns his own processing company, as owner Luke Holden does. Emboldened by that fact and the connections it necessarily requires, Holden claims to have the ability to bring the freshest lobster possible to new York City, including diabolical l...

Luke's Lobster — Upper East Side

Always trust the seafood of a man who owns his own processing company, as owner Luke Holden does. Emboldened by that fact and the connections it necessarily requires, Holden claims to have the ability to bring the freshest lobster possible to new York City, including diabolical l...

Luke's Lobster Nauti Mobile

Luke's has gone from a single-store operation to a full-fledged chain in seemingly the blink of an eye, including the mobile Nauti truck, which serves the restaurant's Maine-style lobster rolls featuring meat from the former fisherman's father's own Maine-based sustainable seafoo...

Luke's Lobster — Park Slope

Perhaps in the interest of being a remora fish on the nearby Grand Central Oyster Bar, venerable lobster roll purveyors Luke's Lobster will open up a shop in the named-streets of Park Slope. Stay tuned.

Mary's Fish Camp

Ed's Lobster Bar

Time was this humble thin long strip (think fried clam) of a restaurant was a failed French establishment, where seldom a diner was seen. We know the story well, because we frequently visited friends in the building. Then a transformation into a lobster bar—which while mildly pop...