10 new places to try the next time you're looking to get your raw-bar fix
The raw bar spread at new Upper East Side restaurant Ivy Lane. Photo: Christian Rodriguez There are few things better than the fresh, bracing intrigue of perfectly iced seafood: oysters, clams, crabs, caviar. But even if the taste is timeless, the very notion of a raw bar continues to evolve in New York, where chefs are always willing to put an original spin on the age-old idea. Here are ten new spots that manage to make the raw-bar experience feel as fresh as the seafood they serve.
Since the beginning, crudo has been part of this Italian seafood spots legacy. So much so that you can get 17 — !!! — different takes on the dish, including mahi mahi seared with wild fennel pollen, peppery coho salmon, diver scallops in tangerine olive oil, and more. So, we say go for the crudo tasting menu, where you can try three or six different dishes for $19 and $28, respectively.
Try the whole raw bar and a whole bottle of Champagne at The Riddler. Photo: Melissa Hom The RiddlerAt this New York outpost of the San Francisco original, you will find Champagne caviar, and more Champagne. There’s also a lovely raw bar stocked with oysters, crab claws, caviar, and shrimp. Order the raw-bar plateau, a bottle of bubbly, and lean into the luxury of the whole experience.If you equate carpaccio exclusively with meat, think again.
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