The Best Seafood Dishes for Summer
We’ve said it before and we’ll say it again: There’s little we adore more than seafood. Which is why summer is totally our happy time; the season for raw, shimmering oysters, crispy soft shell crabs, buttery lobster boils and more. Want to get in on the shellfish fun? We’ve rounded up some of our favorite, seafaring dishes on New York restaurant menus right now — from Lupulo’s smoky, Portuguese Octopus to Extra Fancy‘s excellent Fish and Chips and Noreetuh’s Hawaiian Tuna Poke.
Pearl Oyster Bar
While mayo haters would be inclined to disagree, the consensus by many is that Pearl Oyster Bar makes New York City’s preeminent Lobster Roll. Branted, it’s also one of the most expensive, but what’s $30 in the face of one entire pound of glorious crustacean meat, (almost) overshadowed by a mammoth pile of crispy shoestring fries?
Read MoreLupulo
George Mendes’ follow-up to Aldea is similarly Portugal-inspired, with an extra emphasis on seafood. We’re sold! Try the silky Mackerel Toast, the molten Salt Cod Croquettes, the chewy Manila Clams steamed in sprightly vinho verde, the oven-baked tendrils of Octopus deposited over olive-studded rice or — most noteworthy of all — the Whole Grilled Portuguese Sardines, served with a blistered pepper salad.
Read MoreLolo’s Seafood Shack
Harlem is hopping nowadays, and we predict this Caribbean-inspired shellfish shack will become the ultimate upper, Upper West Side destination. You’ll feel like you’re miles away from New York, once you’re snacking on traditional island treats such as Conch Fritters, Steam Pots of Crawfish, Crab and Callaloo Dip, and the Bake and Shark Sandwich, slicked with salsa verde and “peppa” sauce.
Read MoreExtra Fancy
Considering its cocktail program is every bit as impressive as its seafood selection (and no less than Daniel Boulud elected to celebrate his birthday there!), what’s not to love about Extra Fancy? The only hard part is choosing just a couple of items from the drool-inducing menu; from Bangs Island Mussels served with housemade bread and Caviar Toast with uni butter, to Trout BLTs, Fried Fish and Chips and New England Clam and Lobster Bakes.
Read MoreRandazzo's
This 50-year-old Sheepshead Bay clam bar guards its red sauce recipe like it’s a state secret. But who needs to make it at home when you can go right to the source, and slather the mild, medium or spicy gravy atop perfectly fried tentacles of Calamari, supple Steamer Clams, fresh Lobster, chilled Oysters, or our favorite — squishy buns stuffed with fat, Soft Shell Crabs? Seriously. Go.
Read MoreNoreetuh
Hawaiian fare has been slow to catch on in New York, but gourmands have gone gaga over the three-month-old Noreetuh, from a gaggle of Per Se alums. With those credentials, you can bet the offerings extend far beyond Spam Musubi (although you’ll find the nori-wrapped pork product, too), including a pristine Big-Eye Tuna Poke; scarlet squares of fish tossed with macadamia nuts, pickled jalapenos and seaweed.
Read MoreGrand Banks
This floating oyster bar (from the founder of seminal Brooklyn restaurant, Diner) has finally opened for the season, and needless to say, any meal aboard the boat should start with a dozen or so creamy, salty bivalves. But don’t overlook the rest of the menu — there’s also a killer Sea Bream Crudo, dotted with rhubarb and clementine oil, a creative confit of Swordfish, paired with edamame toast and pea shoots, and a totally solid Lobster Roll; the sweet meat tossed with an herb, fennel, lemon and dulse emulsion.
Read MoreRouge et Blanc
Lobster Rolls are a dime a dozen in the summer, but we can’t imagine anyone else other than Rouge et Blanc is currently serving Seafood Falafels. Chef Macks Collins forms his crunchy patties not out of chickpeas, but from shrimp and lobster, combined with green curry, mint, Thai basil and cilantro, layered on housemade flatbread with pickles, daikon, tahini and harissa.
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