Recently renovated, Assembly Steahouse's—well-reviewed on NorthJesery.com—interior still retains the classic steakhouse look, with burgundy carpet and wood tables, and the menu still offers a good balance of surf and turf. The restaurant's old standbys such as miso-glazed beef and shrimp kabobs, grilled orange-ginger salmon, and prime new york strip steak are all the more flavorful. To pair with menu selections, the bar shakes up 15 specialty martinis, such as the Basic Naked—just gin and olives—or the Bikinitini, made with Malibu rum and pineapple juice and garnished with a bandeau top.
Chef Harry Hatziparaskevas crafts traditional Greek cuisine that TimeOut New York lauds as “perfectly prepared.” These dishes include saganaki, mousaka, and arni youvetsi—lamb baked in a clay pot with orzo, tomato sauce, and feta. The dining room's mélange of brick walls and exposed ceiling beams mirrors the rustic charm of its food.
Hailed by New York Daily News as one of four great locally owned stops for exceptional grub off the 149th St. stop, Brother's Seafood is a place where visitors will discover "expertly fried fish and shrimp." Coated in a breading hand-made by co-owner Leo Padilla, filets and crustaceans drop into the deep frier, emerging as "fish...so flavorful, all you need is a little squeeze of lemon."
Chef Michael White makes all of his pastas iin house, sculpting delicate tagliatelle and plump gnochetti by hand before showering them in fresh seafood plucked from Mediterranean waters. A lengthy European wine list pairs with an equally expansive menu of oceanic fare ranging from caviar to whole, salt-baked Italian Branzino.
Follow the winding line of eager diners and sound of sizzling oil to A Taste of Seafood, where chefs fry up Southern-style whiting sandwiches, shrimp, and catfish. As you wait, examine the nautical knickknacks that speckle the walls and hum along with the blues music humming from the jukebox.
When Luke Holden moved to Manhattan, he noticed local lobster rolls were expensive and far less flavorful than the ones he remembered from his childhood in Cape Elizabeth. His solution: rolls made with lobster shipped directly from his father’s seafood company in Maine, dressed with just a hint of butter, mayo, and seasonings.