Inside Scoop: The Sea Fire Grill
In the fall of 2012, the people behind midtown’s Benjamin Steakhouse dipped their toes in the water with New York City's The Sea Fire Grill. This seafood-centric offshoot, with a contemporary American seafood menu, provides an elegant-yet-classic experience where consistency is key and service is impeccable. Guests are passionate about the daily East and West coast oysters, Alaskan king crab legs, and roasted Nova Scotia halibut.
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 the aforementioned East & West Coast oysters and Montauk fluke crudo; appetizer highlights include lobster bisque, smoked brandade fritters, and sushi-quality yellowfin tuna tartare. The entrée selections are also quite impressive: look for those Alaskan king crab legs plus pancetta-wrapped wild striped bass, whole Maine lobsters, and a 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 make the short list.
The specialty cocktails are a treat: try the Thyme Will Tell, made with bourbon, thyme, Vermont maple syrup, and lemon (a perfect pairing for the heartier meat dishes), or Love Potion 2 & 1/3, with Absolut pear vodka, lychee, and passion fruit nectars.
An annual winner of Wine Spectator’s Best of Award of Excellence since 2015!