Over a plate of fresh Maine lobster that they brought back to the city themselves, husband-and-wife duo Ralph Gorham and Susan Povich wondered aloud, “Why doesn’t someone in New York start a fresh-seafood business?” Their destiny as restaurateurs was realized the moment those words were uttered: they opened Red Hook Lobster Pound a mere six months later. Gorham began traveling to Maine every weekend, scoping out catches and making deals with fisherman, choosing only those that partook in environmentally sustainable practices. Meanwhile, Povich experimented with recipes in order to add to an already lengthy repertoire of lobster-based recipes she learned while growing up in the Northeast. Word of mouth helped spark interest in their eatery, and before long, the demand compelled them to expand their storefront to include a picnic-style dining room. They’ve even added a food truck––nicknamed "Big Red"––that brings lobster-based dishes to diners across the city. According to The New York Times, success has had little effect on Red Hook Lobster Pound’s menu: “It tastes as fresh as can be, which matters when you’re dealing with a trend that’s growing so fast.” Their lobster rolls—served on split-top buns and garnished with just enough homemade mayo—have been lauded by Zagat, Bloomberg News, and Gourmet.com. Other popular dishes include lobster bisque, lobster mac-n-cheese, and a lobster dinner, served with homemade coleslaw, potato salad, and fresh, lake-caught corn.
From Texas beef brisket to tangy Atlantic pulled pork, chef Chet’s culinary philosophy remains the same: it’s not the sauce that makes for good barbecue cuisine, but the stuff you slather the sauce on. To that end, Chet enhances succulent cuts of meat by enrobing them in piquant spices and curing them in his metal smoker behind the restaurant. There, spare ribs, wings, and hot links simmer for up to 15 hours before cozying up to southern sides such as mac 'n' cheese and sweet potatoes.
In addition to his cuisine, Chef Chet pays homage to the rural south by decking out his brick-red dining room with rough-hewn wooden booths, folk art, and wisecracking grandmas at every table.
The ocean's bounty makes its way into most of the dishes at Stone Fleet Tavern, from the lobster quesadillas to the seafood pot pie stuffed with scallops and shrimp. Reminders of the sea pervade the wood-accented dining room as well, where two large oars decorate one wall and a grizzled captain places umbrellas in your drink. In addition to its seafood-centric food, the tavern also plates steak, burgers, and vegetarian eats including pasta and sandwiches.
At Dev’s, owners Candace and Bunny manifest their vast travels into worldly cuisine, fusing culinary traditions from Spain, Asia, and the Mediterranean into one exotic menu. An expansive lineup of contemporary tapas helps to kick start meals with sharable bites of miniature sweet rock crab cakes with remoulade ($4.75) or toasted goat cheese, honey, and almonds on crusty crostini ($7.25). Come entree time, traverse the peaks of creamy ricotta and ebbs of tomato sauce arranged in luscious layers to form vegetable lasagna ($14.50). Or, reel in mouthfuls of mussels, shrimp, and clams on a plate of seafood Italiano, piled high with linguine and spicy tomato broth ($19.25). Between bites and juicy bits of Placido Domingo–related gossip, parched pipes find refreshment in various wines and cocktails, such as a full-bodied Kendall Jackson chardonnay ($9/glass) and piquant swigs of a red-sangria martini ($9). Adding to the festive air, Dev’s currently features live music on Friday and Saturday nights and is also in the process of hatching menus for both brunch and lunch.
Recognized as one of New England’s top cozy eateries with a 2010 Yankee magazine Editor’s Choice award, Brie & Bleu brings teeth and people together with a warm, welcoming atmosphere. Embark upon delights such as Midnight Moon, an aged goat cheese ($23/lb.), or the Marcona Almonds, roasted in sunflower oil with a touch of sea salt ($18/lb.). Additional options include the Tome de Savoie ($18/lb.), La Tur ($12 each), and the European Olive Medley ($8/lb.).