By Hillary Latos
The latest newcomer to the restaurant scene by the UN is The Sea Fire Grill. Brought to us by the team behind Benjamin Steakhouse, seafood is to Sea Fire as steak is to Benjamin, with perfect execution of modern American seafood by Ted Pryor of Opia, Orsay, and Les Halles in a beautifully appointed and inviting atmosphere.
Every table gets the signature dish to share, a creamy whitefish spread paired with rosemary focaccia. Classic dishes like a cold seafood tower or raw bar, lobster bisque, pan roasted scallops, and jumbo lump crab cake are the perfect way to start the dining experience.
For the main course, new takes on perennial favorites offer tantalizing options such as Yellowfin Tuna crusted with fennel, coriander and cumin, delicious surf and turf stuffed with lump crab, lobster mac ‘n cheese, and buttery lobster sliders.
To complement the palette for seafood dishes, beverage director Jason Ferris has curated a select wine list and developed exclusive crowd pleasing cocktails such as the Fleur Garnis with gin, lavender, lemon & champagne and also Thyme Will Tell with bourbon, thyme and maple syrup. Stop by for happy hour for $1.50 oysters with half priced wine, beer, and select cocktails. In an area with mainly classic restaurants, The Sea Fire Grill is like a breath of fresh air that gets every dish right. •
The Sea Fire Grill
158 East 48 St.