SEAMORE'S

Michael Chernow, co-founder of New York City’s cult favorite fast-casual empire,The Meatball Shop, opens Seamore’s, the highly anticipated seafood-centric restaurant, in New York City’s Nolita neighborhood (www.seamores.com; 212-730-6005; 390 Broome Street, New York, NY, 10013). Located on the corner of Mulberry and Broome Street, the restaurant spotlights high-quality, under-utilized local species prepared within a variety of accessible, seasonally driven dishes.

Seamore’s features a Daily Landings menu board located in the center of the restaurant, which lists seasonal offerings from local fisheries Dock to Dish and Sea to Table, including monkfish, porgy, and flounder. The market-driven menu, executed by chef Gregg Drusinsky, is divided into several sections beginning with Big Fish Tacos, with selections such as Crispy Fish with cabbage, guacamole, and chipotle mayo; and Spicy Squid with kale, apple, Cotija cheese and corn nuts, served on two flour tortillas. The Salads section features seasonal options like Kale + Avocado with walnuts, squash, quinoa and honey-apple vinaigrette; and Little Gem with dates, hazelnuts, snap peas, and tahini dressing. All salads are available on their own or can be topped with a choice of plancha-seared fish to create a heartier option. Soups include the Seamore’s Gazpacho with tomatoes, almonds, cucumber, watermelon, and mint; and Seafood Chowder with potato, leek, and jalapeño. The Reel Deal section allows diners to customize their own meal with a choice of plancha-seared fish, a sauce such as Salsa Verde, Red Curry, or Miso Brown Butter, and three market sides including Warm Quinoa + Mushrooms, Crispy Snap Peas + Asparagus, Roasted Squash, and Braised Garlic Greens. The Sandwiches section features the Oh-Boy with crispy skate, romaine, pickled peppers, and “special sauce”; Spiced Tuna Burger with bibb lettuce, chipotle mayo and cucumber relish; Beet-Mushroom-Kale Burger with avocado, lettuce, and harissa cashew sauce; and more. Diners are encouraged to share fresh sides from the For the Crew section, with highlights like Poke with ponzu, peanut, and avocado; Curry Mussels with coconut milk, snap peas, asparagus, and charred tortilla; and Crispy Squid with citrus aioli. To end the meal on a sweet note, guests can enjoy a rotating selection of vegan soft serve ice cream and toppings from acclaimed ice cream shop, OddFellows Ice Cream Co (www.oddfellowsnyc.com), made exclusively for Seamore’s and launching with Coconut Kaffir Lime ice cream topped with coconut granola.

Designed by General Manager Robert Mallin and Beverage Consultant Skye LaTorre, the beverage program features an accessible selection of “Wines by the Sea,” with sections like Coastline Bubbles, Coastal Whites and Reds, Island Whites and Reds, and Rosé, all from coastal regions. Highlights include Terenzuola Vermentino from Liguiria, Italy; Solar das Boucas Vinho Verde from Portugal; Fronton de Oro Listan Negro from the Canary Islands.

Specialty cocktails, with highlights like Shore Thing, with vodka, muddled nectarines, sage, lime and yellow chartreuse, and Dexter St. Jacques with bourbon, honey, ginger beer and lime, round out the beverage program.

Additionally, house made Aguas Frescas in flavors like Watermelon and Cucumber-Mint are offered on their own or guests can “make it boozy” by adding a choice of vodka, gin, rum or tequila. Draft beer is also available from brewers like Harpoon and Threes Brewery, as well as a selection of canned beer including Abita ‘Amber Ale’ and Bell’s ‘Oberon’ Summer Wheat Ale.