50 Best Seafood Restaurants in New York

“One of New York’s hidden secrets. Not to be missed.“

“Amazing Dining Experience, Delicious Food, Private space with lovely Staff!!!“

“I went to the Noortwyck last night for drinks/apps & had a great experience! Not only was our server attentive, kind & on-top of things, the wine & food were fabulous too. I reco ordering the Savory Beignets, they are to die for. I can't wait to visit this spot again!“

“This restaurant was once awarded three Michelin stars for ten consecutive years and is also a representative of New York's fusion cuisine style. They primarily blend Japanese and French culinary elements to create an out-of-the-box and unforgettable dining experience.In 2023, due to disputes between the owner and the former chef, resulting in the departure of the ex-chef, they were removed from the Michelin three-star list, sparking considerable attention and comments from diners. From my recent dining experience at the restaurant, their removal from the Michelin three-star list does not imply that they no longer meet the standards of a Michelin three-star restaurant. Rather, it's because they are now operating as a "new restaurant" after reorganizing their chef team, which should be in a "grade pending" status. Personally, I feel that in the 2024 Michelin ratings, they have a very high chance of regaining Michelin star status, even if not immediately returning to three stars.Overall, this restaurant is highly suitable for diners interested in tasting fusion cuisine that blends elements from around the world, as well as for chefs in the food industry seeking new ideas. Additionally, the restaurant's service is excellent, even among fine dining establishments, as the staff seamlessly combine professionalism and friendliness. The dining environment in the restaurant is also excellent. Whether enjoying food preparation at the bar or having a more intimate dining experience at a table, both options provide a great experience.Here are some highlights of the restaurant's strengths:1. The seafood dishes at the restaurant are outstanding, with subtle seasoning that highlights the natural flavors of the seafood. Some small garnishes add a finishing touch to the dishes, akin to the layers of fragrance in perfume, leaving a memorable impression.2. The restaurant operates very efficiently, with each dish transitioning smoothly, akin to a symphony, where one movement ends and the next begins at the appropriate time.3. The service at the restaurant is excellent, with the staff knowledgeable about the dishes and beverages, smoothly and warmly introducing each dish, leaving a special impression on the diners.4. The desserts at the restaurant are delicious, whether it's pastries, ice cream, or fruit, all displaying creativity.5. The non-alcoholic drinks are excellent, providing a great option for those who do not enjoy alcohol.Furthermore, the restaurant may have some areas for improvement:1. The meat dishes at the restaurant seem to be less impressive than the seafood dishes, especially the wagyu beef dish, which is not cooked to perfection, failing to highlight the characteristics of wagyu beef.2. The sea urchin and waffle dish show great creativity in combining Asian and European ingredients. However, the waffle seems too soft and cannot effectively hold the uni; I almost dropped the uni while eating. Moreover, both the waffle and uni have a heavy sweet taste and soft texture, lacking impact. Perhaps replacing them with different bread and uni combinations would be better.3. While each seafood dish has excellent flavor, the seasoning and presentation seem somewhat repetitive, giving a sense of redundancy. Perhaps experimenting with more diverse elements and variations would be beneficial.4. The restaurant does not offer bread, a common feature in many European restaurants. Although bread may not be particularly expensive, I believe it is an essential part of French and many European restaurant cuisines. With bread, diners can dip it into the soup, creating a special dining experience and balancing the flavors of some heavier dishes.In conclusion, it was a very enjoyable dining experience. I hope the restaurant regains its Michelin star status in 2024 and continues to explore the path of fusion cuisine, breaking through the limitations of traditional rating systems and textbooks, and continuing to be a representative of New York cuisine and a unique restaurant in the world.“

“Beautifully prepared delicious food!!“

“Gotta be the best Carrot Dish ever! JP helped us pair the wine. Riesling with Carrot, of course. Great evening with inventive cuisine. One surprise after the next. Lobster dish was the highlight of the evening.“

“This is a great place for a first date, dinner out with a large group, or brunch. Food was quite good. Dishes are made to share. The bread basket alone is a meal and sooo delish! Ceviches were well done. Wine list is very well done. It has quality wine for all budgets and has been put together with a more modern approach. Kudos to the beverage director! The space is big - high ceilings, with nice lighting, fun lounge tables for groups and a nice circular bar. I would close those curtains as what's on the outside is industrial, not worth looking at; and all those car lights and fluorescent lighting from buildings and such intervene with the nice ambience inside. Service was welcoming and warm, however something was missing. Dishes came out of the kitchen very slow. Our waiter got our order wrong. We ended up with a dish we didn't order (it was comped) and didn't get the dish we wanted. Perhaps the service level is why this nice space was half full on a Saturday night. Are they trying to match the number of reservations to the serving capacity of the kitchen? Overall an intriguing experience though and the price is just right. I would like to try Hav & Mar again. It has potential and if they fix the service and fine tune the ambiance, they might become a top dining destination.“

“Food and drinks were absolutely delicious and the staff was lovely! So patient and attentive, would definitely go back again.“

“One of Manhattan's great ‘secrets'. The caviar offering and presentation are first class. But it is also a great restaurant experience apart from the caviar. Innovative selections that are very well presented with close but discreet service. One of our favourites.“

“Food was supreme here. I had the raw clams, fresh and presented well. Cocktail sauce was done with care. My main was spaghetti and clams in tomato sauce with arugula salad and a touch of spring onions, that was a very fine detail. The effort was notable in the food. Service could be more disciplined though, some staff prioritise chatting with each other over customer service. The dining room was tastefully decorated. Would love to come back but I live too far.“

“One of my favorite in k town. Suggestion: scallop, 2 pyungyang cold noodles and dry aged branzino for 2 people. Feel free to add a bowl of rice.Parking: Weekend is hard to find parking but weekdays are somewhat okay to find the spot near the restaurant.“

“Wonderful, just wonderful !“

“I had my birthday dinner party here and it was exceptional- food to service. Perfect and worth every penny to have a party here! Highly recommend!“

“It was an amazing experience that I give 5 ⭐️’s The menu was innovative and interesting and I love that the chef guides all the courses that come out of the kitchen. Being sea to table ensures the highest quality food and the technique from chef Daniel shines through in every dish. I will definitely be back!“

“Simply perfect! Christian was attentive and smooth as he shared oyster specials and offered an excellent wine and drinks list. The wise & witty shucker presented a dozen Wellfleets and magical bread and butter arrived to accompany our bivalve feast. What a way to start our NYC weekend adventure! Thank you FFC team!“

“Tried a large portion of the menu at Chef Cedric Vongerichten’s new place. The drinks and food were solid. Best thing we had was the crab dip! We ordered a 2nd round of food because we were still hungry after the first round ?Cute decor too!“

“Upstairs in the dining room at the golden swan the atmosphere is very cool, dimly lit with several good little nooks for a quiet dinner over a cocktail.Recommend having a mix of cold and warm apps and one entre per person. We shared everything between four.We enjoyed the risotto, the foie gras, the Dover sole and the Brixton burger.“

“Amazing food. Exceptional service“

“Principe was a great experience. We were welcomed warmly, and seated at a great table downstairs. The server took drink and appetizer orders quickly while we scanned the menu. We had a party of 6 so we shared - tuna crudo, scallops, then salads and finally mains. The chicken was the overall favorite, but the branzino and duck were also fantastic! Then dessert -- decadent and delicious.“

“Nice atmosphere, very professional and friendly staff. Best caviar and great gourmet food selections.“

“Amazing food. Chilled atmosphere. No one rushes you. The drinks. The service. But above all the food.“

“Delicious & great service! We loved Esca but this was also v delicious & v healthy. Room is pretty. The bar is not as cozy & stylish as it was in its former iteration but overall we will be back & wish them great success! Great space & option including while in the theatre district, Sony Hall, etc;))“

“Excellent and comfortable affordable“

“It is an amazing Southeast Asian restaurant with an elegant and comfortable environment, spacious enough for gatherings with friends and family. It also has a bar for couples to enjoy a drink. Every dish is incredibly authentic, reminds me of the happy times I spent in Thailand.?Spiced Corn RibsCorn Ribs are coated in a rich tamarind glaze that provides a sweet and tangy flavor, fresh cilantro sprinkled on top adds a burst of herbal freshness.The corn itself is naturally sweet and becomes crispy on the outside and soft on the inside after being flash-fried, presenting a satisfying chewiness.?Curry Pork RibsTwice-cooked ribs on the bone Mild Karee Curry, Seasoned with fragrant kaffir lime leaves, the meat is tender and easily falls off the bone. The curry flavor is very authentic, taking me on a culinary journey through Southeast Asia with each bite. Absolutely love it! ??eggyolk softshell crabThe outer layer is coated with a salty egg yolk sauce before frying, giving the softshell crab a thin and crispy shell. The flavor of the salty egg yolk is rich, complementing the tender and juicy meat inside. The taste is very unique and definitely worth trying.?Crying Tiger SteakGrilled 10oz ribeye steak marinated in Thai spices, served with Thai chimichurri sauce and crispy fingerlings, accompanied by Thai spicy sauce (Nam Jim Jeow), minced green onions, and fried garlic slices. This dish is absolutely mouthwatering and leaves a memorable aftertaste, making it a must-try. ??Drunken Noodles/ Pad Kee MaoThe wide rice noodles absorb the sauce and spices during stir-frying, while the beef is cooked to a crispy exterior and tender interior. This pairs perfectly with the crispness of the string beans and the fresh, spicy flavor of Thai basil. Absolutely love it!‼️?Pandan flanA Western-style dessert infused with the unique aroma of Southeast Asian pandan leaves. The flan has a smooth and delicate texture, soft and moist to the touch. I absolutely love the fresh scent brought by the pandan leaves! Its light green color, combined with the sweet flavor of caramel, creates a distinctive dessert that can only be found here!“

“Our menu for the evening included the following: kue and sawara sashimi, grilled kanpachi with julienned shiso leaf, ankimo, Hokkaido hotate on nori, kegani with vinegar sauce, crispy amadai with grated daikon, a full flight of nigiri (shima aji, hirame, amaebi, hon maguro akami, chiaigishi, chutoro, aori ika, kama toro aburi, Hokkaido uni, anago, nakazumi, kamasu, kajiki), a hon maguro temaki, and a very unique custard tamago.There is an honest simplicity with the otsumami he serves; there are only a few components for each appetizer.A blend of non-Yokoi akazu is used as he doesn't like the dark color of the Yokoi brand. The rice is allowed to rest for approximately an hour after the akazu solution is applied to the steamed rice. I would say that the shari is somewhat stickier in the center but still has a distinctive feel of the individual grains once you start chewing the nigiri. The flavor imparts a sweet acidic flavor that is distinctive but not overly aggressive or overpowering; some may prefer this over shari that is offered at establishments like Noz and Yoshino.I would say the personal standouts for me during the nigiri flight were the hon maguro akami, chiaigishi, kama toro aburi, and Shirokawa kajiki. Basically, all the red meat "akami" selections that were offered for the evening. They each provided distinctive umami and textures paired with the optimally warm shari. The hon maguro akami was served with an otoro paste on the underside of the neta along with the wasabi, which I found interesting and unique; a first for me personally. The kama toro aburi made the grains of the shari more individualistic and pearl-like due to the heat and melting fat of the toro. The hon maguro temaki was quite large, the biggest I've seen amongst the elite omakase experiences I've had. There are various diced cuts of the hon maguro, not only finely chopped otoro; there is also diced onion inside the temaki which provided a pungent and crisp contrast to the savory diced bluefin tuna. It probably ranks as the best temaki I've tasted, the volume and heft of it definitely added to the tasting experience.As far as techniques are concerned, I noticed a few that should be noted.Uino-san very carefully scored the aori ika, with a very fine crosshatch then cutting the squid slab into 3 thin strips for each neta. If a squid varietal is not thoroughly scored, it can be more difficult to chew as the texture is firmer than that of a fish. The nigiri itself was very aesthetic and pleasing to the eye. The neta of the kajiki (striped marlin) was comprised of 3 separate slabs combined into one. Scoring in general is an aspect that is very apparent in his neta; either 3 or more cuts on a bias or parallel to the length of the neta or a wider crosshatch to help with the draping of the neta over the shari. I believe this is necessary as Uino-san forms the nigiri with fewer movements than what I've seen with other itamae.Uino-san works with intention and deep focus but is also willing to converse with his guests, even though I was the only guest during the turn that was primarily focused on his food and movements. Shion 69 firmly has its place amongst the finest omakase that New York City has to offer.Kid-friendliness: Not recommended for children.“

“I DO NOT RECOMMEND. I have been going to Quatorze since the early 1990’s when Mark and Peter were on 79th St. I was thrilled when the restaurant recently moved to my corner at 82nd and 1st Ave. and have always enjoyed dining there. NEVER AGAIN. I just had the most awful in-person experience with a manager, Nino who was rude, dismissive and argumentative. And all I wanted to do was make a reservation. Nino is the complete antithesis of the way the staff at Quatorze treat customers. If this is the person who is now the face of this beloved neighborhood gem, then sadly I will not be back. And that’s a shame. I left a message asking to speak to the owner, Mark, but I guess having to speak to an actual loyal customer who is unhappy is beneath him. UPDATE: I received a call from the owner Mark, who questioned the veracity of my account. Do yourself a favor and steer clear - these are rude, arrogant people who think we’re all just dumb. And the food and service is average at best.“

“Too bad there aren’t more stars to click on. As a Sicilian/Italian every time I go to an Italian restaurant I have to always settle for the close enough. Not this time at Piccola Cucina Estiatorio, 71 Thompson Street NYC. After seeing their extremely authentic Sicilian menu online I knew that it had to be the real thing. After easily reserving a table online we showed up with yes our hopes being very high. For the first time the food was everything I had hoped for. 1. Arancini: nicely crunchy and flavored. Not oily or old at all. 2. Grilled veggies: although simply presented they were really tasty and fresh. 3. Involtini: out of this world. Exactly made like in my town in Sicily. A Moist, tender, flavored with some really tasty mozzarella cheese, served on a nice bed of caponata. 4. Maccheroni alla Norma: finally my very favorite dish. I almost cried. Besides a fantastic pasta, rigorously cooked al dente, there was a more than generous amount of diced eggplant, obviously, with basil leaves, olive oil and everything the Mediterranean has so generously given to Sicily for thousands of years. It’s worth mentioning the more than welcome grated “ricotta salata” as a testimony to the high attention to detail of Chef Gioele. That was a dinner I will not easily forget. The last thing I want to say is that, according to the highly professional and attentive staff, almost every single ingredient in this restaurant is flown directly from Sicily including the very tasty cannoli filled with ricotta cheese. (The cheese flies frozen during shipping). Sorry for the long review. I only wanted to show my super happiness with this restaurant. ANGELO.“

“Everything we had was delicious. I have high standards for chowder, being a New Englander, and theirs was excellent. Also one of the best lobster rolls I've had in a long time. Oysters were of course delicious. Will definitely visit again!“

“Very Fresh and amazing service and atmosphere.“

“Delicious and great service! Fun late night vibe.“

“Best tempura in the US. If you want anything better you have to go to Japan.“

“Super helpful staff, fresh and delicious oysters and apps. Great beer list. Cant go wrong with this place. In Chelsea market“

“Everything was amazing from service to decor to food and drinks. Highly recommend!“

“A Korean restaurant I found by chance while traveling!The staff and owner are all very friendly and the food is so delicious!! After my first visit, I remembered the taste, so I visited again and ate it, and I think it tasted even better!!!!!Even after my trip, I will still think of Korean restaurants in New York!Thank you for the good food and good service :)“

“I absolutely ADORED this place! I came here with my partner last weekend and I got the Shishito Smolder Margherita and she got the Clarified Cocktail Flight! Both were so mfing delish!!!! Such a cute atmosphere and so romantic. Not to mention the service was PHENOMENAL our server was so attentive and sweet and barely any wait at all. This is one of my new favorite bars in Manhattan and we will definitely be coming back!“

“Another NYC Chinese restaurant experience from 2023-2024 and I came to the conclusion for the post-Covid era: decent food quality, unique cuisine family (somehow we chose Beijing cuisine), comparable ratings (cannot decide which one is better), and at much higher price.“

“Marea is known for their house made pasta. Their pastas are delicious! I always get their Octopus Fusilli and Grilled Octopus for appetizer. Service was great. However, spacing between tables is quite tight, so felt crowded and loud on weekend.“

“Mussette in Harlem is a wine bar that truly understands the art of hospitality. From the moment I stepped in, the customer service was stellar—attentive without being overbearing. The Women’s History wine flight they offer is not just unique but also a testament to their commitment to inclusivity and celebration of diversity in the wine world.And let's talk about their charcuterie boards—absolutely sublime! The selection of cheeses, dried fruit and nuts paired perfectly with the wines we chose.But what truly sets Mussette apart is the warmth and genuine passion of the staff. They made our evening unforgettable, offering insights and recommendations that enhanced our experience. If you're in Harlem and looking for a cozy spot with exceptional wine and hospitality, Mussette is the place to be.“

“Great food and atmosphere. The mocktail was superb“

“This was soooo delicious it was not a disappointment at all and the drinks were great“

“We went for Mother’s Day brunch and it was absolutely phenomenal. The waitress Lydia was so charismatic and such a treat. The food was so good, we got the veggie omelet the breakfast burrito and the eggs Benedict and shared and it was ample portions sizes and so flavorful. The drinks were good too (bloody Maria’s and martini and beer). But for the brunch experience they put it over the top with the celebrating a special occasion and giving the moms a flower on their way out!Vegetarian options: Veggie omelet was to die for“

“What a great experience, everything was perfect.“

“The food was absolutely amazing! Service was exceptional!“

“Just an absolutely amazing dinner celebration! Freshest fish we've ever eaten in the US!! And all the other items were just as fresh and amazingly delicious. Service was impeccable- bravo to Grigoris for keeping his service staff so professional and attentive! We'll definitely be back again.“

“Love this place!!! Food is amazing and so is the service. EVERYTHING on this menu is fantastic! Must go“

“Amazing food and service!“

“I was a little disappointed that the delicious bread was only served with the mussels. Having dined here many times this never use to be the case. I guess it's due to inflation. Oh well. Also, it appeared that Faroe Salmon portion was smaller. I wish the noise level wasn't so high. Still it is one of my favorite restaurants.“

“Excellent Creation and presentation. I'm huge fan of Chef DAE. I do give a credit to Pete Wells article, Chef DAE is a prodigy. At least food here is 3 stars NYT instead of 2.Food 10/10Before I came here, I thought the food here won't be that different than any other 1- michelin tasting menu restaurant. But I ended love it so much, me and my girlfriend felt eating well designed 2 stars food. For example, the steam fish came with silkie chicken sauce with mustard green: compare other dishes most simple looking but most memorable and crazy flavors. I also loved the squab and Surf clams.ServiceService was not bad but also not impressive. Service didn't match same standard as the food here. It was just ok..AtmosphereNice marble wall and counter. Just like Pete wrote usual cut off tasting counter with nice polished marble. Also I don't think this open kitchen is nicer nor special. Small miniature kitchen with enclosed grey wall, What make this so special?I agree Music and food here don't match, I don't think Chef Dae listen to this 80's music...Overall, I found myself pondering the food here, truly the food here is special.“

“Busy atmosphere, but exactly what you need when you want to eat some delicious Chinese food. Servers were adequate. We shared a table with a few other parties, and it was pleasant. Food came out quickly and hot. Soup dumplings were fantastic, as was the kung pao chicken dish.“

“Lovely staff. Good oysters. I was underwhelmed with the soft shell crab and shrimp dishes I had. A lot of breading, not much flavor. My dining partners enjoyed their fettuccine and clam dish and their tuna tartare and the crab cakes—which I tasted and though were too much filling, not enough crab.“