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The Sea Fire Grill

In the fall of 2012, the people behind midtown’s Benjamin Steakhouse dipped their toes in the water with this seafood-centric offshoot, with a contemporary American seafood menu that takes straightforward presentation cues from their classic backgrounds. The result is an elegant yet classic experience where consistency is key and service is impeccable.

The kitchen is helmed by Ted Pryor, who brings his background as an executive chef at Michael Jordan’s The Steak House N.Y.C., Opia, and Les Halles Downtown to the table. Raw bar favorites include East & West Coast Oysters and Montauk Fluke Crudo; appetizers highlights include Lobster Bisque, Smoked Brandade Fritters and sushi-quality Yellowfin Tuna Tartare. The entrée selections are also quite impressive: look for Alaskan King Crab Legs, Pancetta-Wrapped Wild Striped Bass, whole Maine Lobsters, and the Surf & Turf with lobster and bone-in filet mignon. As you would at a steakhouse, you’ll want to indulge in the side dishes as well: whipped Yukon Gold potatoes, lobster mac & cheese, and Brussels sprouts with smoked bacon, among others.

The specialty cocktails are also a treat: try the Thyme Will Tell, made with bourbon, thyme, Vermont maple syrup and lemon, is a perfect pairing for the heartier meat dishes, or Love Potion 2 & 1/3, with Absolut pear vodka, lychee, and passion fruit nectars. Open for lunch Mon.-Fri., 11:30am-3pm; dinner daily, 4-10:45pm.

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