158 East 48th Street, NYC, (btw 3rd & Lexington Avenues)
Capacity: Main Dining Room: 75 First Dining Room: 45 Bar: 30 / Lounge: 15 Wine Cellar/Basement Private Dining Room: 30 Private Dining Room: 18 Hours: Lunch: Monday – Friday, 11:30am – 3:30pm Dinner: Daily, 4:30pm – 10:45pm Credit Cards: American Express, Visa, MasterCard, Discover, Diners Club Website: www. theseafiregrill.com Social Media: www.facebook.com/TheSeaFireGrill www.twitter.com/ TheSeaFireGrill
Here is the best luxury seafood restaurant to open in Manhattan in ages.
Owned/Operated: Benjamin Steakhouse Chef: Ted Pryor produces Contemporary American Seafood Signature Dishes with flair, like an elegant Lobster Bisque, Jumbo Lump Crab Cakes, Pan Roasted Scallops, Organic Scottish Salmon, Alaskan King Crab Legs, and the famous SFG Surf & Turf, that will make you a convert. The chef has a solid hand and keeps the cuisine contemporary, but not silly or pretentious.
Signature Cocktail include: Fleur Garnis (gin, lavender elixir, lemon and Champagne), Thyme Will Tell (bourbon, thyme, Vermont maple syrup and lemon), Angel’s Sip (rye, sweet vermouth, and a 10-‐year aged balsamic vinegar).
The Interior Design offers a Sleek interior with ivory tile floors, shimmering blue recessed lighting and mirrored accents throughout give the space a modern edge while the main dining room takes cues from the classic steakhouse with dark wood floors, wainscoting and a roaring marble fireplace, which is a signature décor feature in all Benjamin Steakhouse Group venues. The chic interior was designed in conjunction with Greg Centeno, CEO of New World Planning and Design, Inc.
Having conquered the classic American steakhouse with Benjamin Steakhouse on East 41st Street and a second location in White Plains, NY, the Benjamin Steakhouse Group (BSG), owned by Benjamin Prelvukaj and Ben Sinanaj, has moved beyond beef with the opening of The Sea Fire Grill ). At the kitchen’s helm is newly appointed chef Ted Pryor formerly of Opia Restaurant, Les Halles and Orsay. The Sea Fire Grill offers an approachable, contemporary American seafood menu that takes clean, straightforward presentation cues from the group’s steakhouse background offering guests an elegant, classic dining experience. Having opened for dinner during the holiday season, the restaurant is now open for lunch service Monday – Friday and is launching a special “Oyster Happy Hour” Monday – Friday, 4 – 7pm where fresh oysters are $1.50 a piece and wines by the glass, draft beer, and select cocktails are half priced.
When entering The Sea Fire Grill (SFG), diners are greeted by a sleek bar area with recessed lighting and ivory colored tile floors. Mirrored features begin and continue from the bar through the lounge area complete with dark hardwood high-‐top tables that are accented by a shimmering blue wall. A sweeping cream-‐colored banquette lines the wall of the first dining room and windows above give a glimpse into the courtyard of the Buchanan building with which SFG shares its residence. Moving into the main dining room, diners will find dark wood floors, elegant chandeliers and flowing sheer curtains that dress the windows. At the far end of the room, a roaring marble fireplace, a signature décor feature in all BSG venues, is surrounded by floor to ceiling customized dark wood wine racks. The chic interior was designed in conjunction with Greg Centeno, CEO of New World Planning and Design, Inc. The back room is our favorite . . . really comfortable and elegant.
Upon being seated guests are greeted with Sea Fire Grill’s signature dish for the table, Whitefish Spread served with toasted rosemary focaccia and seeded flatbreads. Anyone weary of whitefish will surely sing a different tune after tasting this salty, creamy, flavorful spread – the perfect way to whet your appetite while perusing the menu.
Those wanting to start with the raw bar will find favorites such as East & West Coast Oysters ($MP) (perfect with the excellent cocktails and wines) and Colossal Shrimp Cocktail ($4.75/pc). To get a little taste of it all order the Seafood Sampler ($32 as pictured above), which has all the favorites – fresh clams, shrimp, oysters, and ½ lobster. Appetizers include a creamy Lobster Bisque ($15) with a generous helping of both claw and tail meat that surprise the palate in almost every bite; Pan Roasted Scallops ($20) accompanied by a celery root puree and luscious caviar beurre blanc; and always a classic, Jumbo Lump Crab Cakes ($20) are the same as at sister restaurant Benjamin Steakhouse – fried and crispy on the outside with melt in your mouth crab meat on the inside with red pepper coulis for a kick. But leave room. Entrees thrill..
The Remarkable Lobster (Above); Luscious Crab (Below)
Seafood lovers will marvel in the fish and shellfish entrées: Yellowfin Tuna ($40) has a flavorful crust of fennel, coriander and cumin, is served over bok choy and finished with an umami rich sauce of sesame and soy; and Whole Maine Lobsters ($26/lb) are broiled or steamed or stuffed with succulent crabmeat for $31 lb. While fresh, seasonal seafood is certainly the focal point at Sea Fire Grill, the owners have also borrowed their expertise of steaks and their signature dry-‐ aging process perfected at Benjamin Steakhouse for meat hungry diners as evidenced by Sea Fire Grill’s Surf & Turf ($MP), a must have for aficionados seeking the best of both worlds indulging in tender bone-‐in filet mignon and one-‐and-‐a-‐half pounds of buttery steamed lobster.
Pair these main dishes (among many others) with any side offering such as velvety Whipped Yukon Gold Potatoes ($9), Brussels Sprouts with Smoked Bacon ($9), or decadent Lobster Mac & Cheese ($15).
Guests looking for a quick bite or a drink at the bar can order from the expansive bar menu with favorites such as a buttery, succulent Lobster Sliders ($25), light and crispy Calamari ($14), and very tasty Long Island Littleneck Clams ($2/pc).
The Distinguished Salmon Burger
Monday through Friday, guests are encouraged to get out of work early to take advantage of Sea Fire Grill’s Oyster Happy Hour where fresh oysters are $1.50 a piece and wines by the glass, draft beer, and select cocktails are half priced. Specialty cocktails were developed to appeal to both men and women. The Fleur Garnis combines gin, lavender elixir, lemon and Champagne for a bubbly, light drink to complement several seafood dishes, while the Thyme Will Tell, made with bourbon, thyme, Vermont maple syrup and lemon is a perfect pairing for heartier meat dishes.
The menu also boasts an impressive listing of classic cocktails like the Sazerac, Sidecar and Old Fashioned. The wine list at SFG has been carefully curated by outstanding Beverage Director/Sommelier and Manager: Jason Ferris who is known for shaping the wine programs of restaurants nationwide, including SD26 and Gilt here in NYC and at Philadelphia’s Striped Bass where his work was recognized by Food & Wine Magazine as one of “2005’s Top Ten New Wine Lists.” Ferris’ keen palate also recently made him a “Top Taster” winner in a blind tasting at this year’s New York City Wine & Food Festival.
Delicious desserts, as well as expert service conclude an exhilarating experience. and The Sea Fire Grill boasts not one but two private dining rooms, one located at the immediate entrance that includes a lavish wine closet and can accommodate 18 people, and one in the basement, only accessible via the kitchen, which can hold 30 and will offer exclusive chef tasting menus.
Our duel tasting dinner started with the DAILY SELECTION OF EAST AND WEST COAST OYSTERS. They were fresh as the sea and served with PINK PEPPERCORN MIGNONETTE / COCKTAIL SAUCE. Next, we paired traditional STEAK TARTAR with TOAST POINTS against a creative YELLOWFIN TUNA TARTAR “NIÇOISE” with BLACK OLIVE / FRISEE / and TOMATO JAM. Both were lovely and refreshing. A PAN ROASTED SCALLOPS dish set on CELERY ROOT with a CAVIAR BURRE BLANC followed, while my partner enjoyed huge MADAGASCAR GARLIC PRAWNS with TOASTED GARLIC and LEMON. A CHILLED LOBSTER SALAD with AVOCADO / GREENS and a zesty SHALLOT VINAIGRETTE and a magnificent HALIBUT ON A BED OF ASPARAGUS that was pure and perfect, as were the accompanying sides of LOBSTER MAC & CHEESE and CREAMED SPINACH.
Jason Ferris selected a sequence of fresh, delightful and affordable wines from the excellent list to accompany dinner. The Vouvray provided an amazing value, offering good fruit, acid and balance with a gentle fade-out finish. The big surprise was a Barboursville, Reserve, Monticello, Virginia 2010 VIOGNIER. If it’s still available, go for it. Desserts are elegant and delicious. Don’t miss the terrific desserts: CRÈME BRULEE and the KEY LIME TART are a welcome relief from standard seafood finales.
One of Manhattan’s top seafood restaurants, The Sea Fire Grill is not to be missed and rates A+ on The Walman Report.
Copyright 2013 By Punchin International. All Rights Reserved.
Ted Pryor Chef
The Sea Fire Grill Before taking over the kitchen at recently opened The Sea Fire Grill, Chef Ted Pryor had sharpened his culinary skills at kitchens across the world, specializing in both American and French cuisines. Pryor knew he wanted to be a chef from a young age – his first dining memory is from eating with his family at The Palm and from that time on his love and adoration for food was concrete. A short time later, Pryor and his family moved to Paris where he was exposed to French cuisine and technique on a daily basis. It wasn’t long before he became enamored with the craft and eventually would attend the École Ritz Escoffier in Paris to receive his culinary degree. Pryor began his career working at the famed Belgian restaurant Thierry’s Relais in Bedford Hills, NY, where he worked for Joël Robechon’s protégé Arie D Haan. After getting his feet wet, Pryor took the reins of the kitchen at Dudley’s in Ossining, New York, a one hundred year old institution serving classic American cuisine, where he earned two stars from the New York Times. In 1998 Pryor would sign on as sous chef of famed New York French eatery La Goulue only to be hand chosen one year later by the owner to be executive chef of his new “sister” restaurant, Orsay. 2001 brought an exciting new executive chef role at Les Halles, the famed Parisian brasserie, at their downtown location. After four years of running this extremely high volume kitchen, Chef Pryor moved into yet another large-‐scale project, opening Opia restaurant within the New York Renaissance Hotel 57 in Midtown. This position entailed not only the restaurant itself, but also spearheading the hotel’s entire food and beverage operation, which encompassed a 200 seat banquet room, the club/lounge, and room service. Most recently, Chef Pryor worked as executive chef of Michael Jordan’s The Steakhouse N.Y.C, a 250-‐seat landmark restaurant in Grand Central Terminal. Now in his new role as chef of The Sea Fire Grill, Pryor will have the chance to put his lifelong love of seafood to work. “I’ve been a fisherman my whole life and spending summers in Maine, Cape Cod and Florida as I was growing up allowed me to get out into the water and learn about fish firsthand,” explains Pryor. “Now I have my own home in upstate New York and I dedicate a lot of my time to fishing lake trout which can be truly delicious.” Applying classic principles and techniques to his contemporary American style menu, Pryor prides himself on using some of the best local and imported ingredients in any kitchen he works in. “The Sea Fire Grill seems to be a perfect fit for me. Both the owners and I have steakhouse backgrounds so together we are striving to create an unprecedented steakhouse style seafood restaurant here in New York.” When not at The Sea Fire Grill, Chef Pryor can be found gathering top-‐notch ingredients at the nearby Grand Central Market. He resides in New York City.
Sample Dinner Menu
CHILLED LOBSTER 1 ¼ LBS
PRESERVED LEMON AIOLI
DAILY SELECTION OF EAST AND WEST COAST OYSTERS
PINK PEPPERCORN MIGNONETTE / COCKTAIL SAUCE
TRADITIONAL COCKTAIL SAUCE
LONG ISLAND LITTLENECK CLAMS
SWEET HERB VINEGAR
TOAST POINTS / GARNI (30 GRAMS)
2 CLAMS / 2 SHRIMP / 3 OYSTERS / 1/2 LOBSTER
JUMBO LUMP CRAB CAKE
RED PEPPER COULIS
OYSTERS ROCKEFELLER ½ DOZEN
SPINACH / PARMESAN / PERNOD
TRADITIONAL / TOAST POINTS
CORNMEAL CRUSTED CALAMARI
SRIRACHA AIOLI / FRIED HERBS
YELLOWFIN TUNA TARTAR “NIÇOISE”
BLACK OLIVE / FRISEE / TOMATO JAM
PAN ROASTED SCALLOPS
CELERY ROOT / CAVIAR BURRE BLANC
MADAGASCAR GARLIC PRAWNS
TOASTED GARLIC / LEMON
SHAVED FENNEL / PERNOD
FRENCH ONION SOUP GRATINÉE
SOURDOUGH CROUTON / THREE CHEESES
MAYTAG BLUE CHEESE / CANDIED PECANS / DRIED CRANBERRIES / BALSAMIC
CHILLED LOBSTER SALAD
AVOCADO / GREENS / SHALLOT VINAIGRETTE
CLASSIC CAESAR SALAD
SHRIMP / CALAMARI / LOBSTER / MUSSELS / TABBOULEH
SEASONALLY SOURCED SEAFOOD
HERB BASTED BLACK SEA BASS
BLACKENED MONTAUK SWORDFISH
ORGANIC SCOTTISH SALMON
#1 YELLOWFIN TUNA
AMERICAN RED SNAPPER
WILD STRIPED BASS
COCKLES / HOLLAND LEEKS
LINGUINI WITH CLAMS
FRESH OREGANO / TOASTED GARLIC
WHOLE MAINE LOBSTERS (BROILED OR STEAMED) 26/LB
STUFFED WITH CRAB MEAT 31/LB
ALASKAN KING CRAB LEGS 1 1/2 LBS
SFG SURF & TURF
DRY-AGED FILET MIGNON / 1 ½ LBS STEAMED LOBSTER / UNI HOLLANDAISE
STEAKS AND CHOPS
USDA PRIME, CHEF SELECTED, DRY AGED IN OUR OWN AGING BOXES
FOIE GRAS / BLACK TRUFFLE / MADEIRA
PORTERHOUSE FOR TWO 36OZ.
FILET MIGNON 12OZ.
BONE IN NY STRIP 20OZ.
BONE IN RIBEYE 20OZ.
RACK OF COLORADO LAMB
PAN ROASTED ORGANIC CHICKEN
FARRO RISOTTO / NATURAL JUS
SFG HOME FRIES
CREAM OF SPINACH
ROASTED WILD MUSHROOMS
WHIPPED YUKON GOLD POTATOES
BRUSSELS SPROUTS AND SMOKED BACON
LOBSTER MAC & CHEESE 15
“We strive to deliver perfectly executed dishes and impeccable service to our patrons,” says owner Benjamin Prelvukaj. “Our customers at Benjamin Steakhouse have come to rely on us for delicious, unforgettable, consistent cuisine and our goal is to transition the success we’ve seen with steaks to seafood. We’re truly excited about The Sea Fire Grill and aspire to become NYC’s destination for contemporary American seafood.”