A new seafood-focused concept is gearing up to open at 47 Avenue B.
The name of the restaurant has not yet been set in stone, but for the time being owner principal Dominic Christopher is using the name Neptune’s Table as a stand-in. Christopher is an experienced restauranteur with over 10 years of experience working as a director, manager, and supervisor in multiple hospitality environments.
What Now NY spoke with Christopher over the phone to learn more about his plans for the restaurant.
“This restaurant is for those who are seafood lovers,” Christopher said. “We want to make a space where everyone in the Lower East Side can meet with family and friends, and focus on having a taste of the sea.”
This restaurant plans to operate Monday through Friday 4pm to 12am, Saturday 11am to 1am, and Sunday 11am to 11pm. The team is currently waiting on approval for a full liquor and beer and wine license. 33 tables and a bar will provide seating for 110 guests at a time according to a liquor license application.
The restaurant is centered around a dine-in experience. There will be a clam bar, a private space for events, and a full-service bar as well. On the ground level of the restaurant, there is a large sculpture of a mermaid from the previous restaurant that occupied the space.
“There aren’t many options on the Lower East Side that focus exclusively on seafood,” said Christopher. “We surveyed over 120 residents to get their feedback, and we got a huge number of people who live and work in the area who will entertain having a seafood restaurant here.”
A sample menu attached to a questionnaire submitted to community board 3 includes dishes like tuna tartare, grilled prawns, jerk shrimp skewers, grilled tuna steak and zucchini spaghetti. Christopher noted that the roasted red snapper, conch fritters, wild Alaskan salmon, and linguini squid pasta were among his favorite dishes. Many of the options are gluten free, so as Christopher put it, “everyone can come in and indulge.”
“I just want the food to speak for itself. So much seafood is overpriced, but when you have the right suppliers and the right chef, you can make it so more people can enjoy incredible food.
The team is aiming to have a soft opening time with New York fashion week in mid-September.
