The John Dory
The John Dory Review
Chef April Bloomfield and former rock band manager-turned-restaurateur Ken Friedman can do no wrong. Their third restaurant—after the gastropub-y Spotted Pig and the Breslin—turns its attention to the sea. Fish tanks with brightly colored reefs and floor-to-ceiling windows create an eye-pleasing venue for the seafood feast that awaits those who snagged tables at this restaurant off the lobby of the hip Ace Hotel. The menu is dominated by small plates—chorizo-stuffed squid, an excellent lobster roll—but focuses on the crudo (raw) dishes. The happy-hour special of a half-dozen oysters or clams and a choice of sparkling wine or a pint of ale for $18 is the perfect start to an evening.
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