Photo: Ken Goodman
Inspired by coastal cuisines and the ocean’s bounty, Point Seven, led by renowned chef and owner Franklin Becker arrives at the MetLife Building.
Becker has worked in some of New York City’s most iconic restaurants, including Catch and Capitale. He is co-founder of The Little Beet and a Star Chefs Rising Star winner. His most recent project, The Press Club Grill, inspired by the Continental cuisine of the 1950s and 1960s recently opened near Herald Square. For this project he is partnering with restaurant veteran Stephen Loffredo (Zoe, Cena & Jovia, the latter of which was a fixture in Soho for 18 years).
At Point Seven, Chef Becker’s menu honors the diverse preparations of seafood from around the world. The second floor dining room offers an elevated experience with Live Scallop Ceviche with lemon and truffle; and Smoked Sturgeon & Caviar with chive cream cheese on a pumpernickel bagel. Raw bar offerings include lobster, king crab, a selection of East and West Coast oysters, and two seafood towers, aptly named The MetLife and The Vanderbilt.
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Photo: Ken Goodman
For a hands-on experience, Chef Becker is serving “Sushi Unrolled,” featuring deconstructed versions of temaki that diners can assemble themselves, with choices including Spicy Tuna with tobiko, red onion and shio kombu and Red Crab with scallion cream, sweet and sour sauce, and rice pearls; with the option to add caviar or uni. Other offerings include Shrimp & Grits with Benton’s Ham; Grilled Octopus cooked “Veracruz” style with tomato sauce, peppers, onions, chiles, and olives; and Steamed Bangs Island Mussels in Thai curry with fresh herbs.
Entrees bring Sea Scallops with sunchoke flan, Tokyo turnips, mushrooms, and truffles; Caribbean Fish Stew with achiote, tomatoes and coconut; and Handmade Spaghetti alla Chitarra with sea urchin and Calabrian chili bread crumbs. In the Bar Room, there are Crispy Fish Tails, leaving no part of the fish to waste, and Baked Clams served “Howard Beach-style.”
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Photo: Emily Andrews
Desserts are overseen by pastry chef Sam Mason (formerly of wd~50 and current owner of Oddfellows Ice Cream) featuring Banana Cream Chai with hot honey granola; The Hazelnut Gianduja with chocolate, Concord grapes, and toasted hazelnut dacquoise; and rotating flavors of Soft Serve “Sam style” with fun twists on classics with chocolate shells and cherry dips.
Max Green (formerly of Amor y Amargo and Death & Co.) leads Point Seven’s beverage program with seasonal cocktails such as the 4 Corners Martini with gin, Oka Kura, Timbal Dry, and Seville orange bitters; Crow’s Nest, an on-tap Japanese highball with Toki, apple brandy, corn tea, lemon cordial, and soda; and Sea Legs with rum, roasted pineapple, Calabrian chili, coconut, and lime.
The luxe design, by Studio Valerius, also draws its inspiration from the sea with curved seafoam banquettes and coral-inspired light fixtures. The back of the bar evokes a glowing sun rising over the horizon, while in the main dining room, a sculpture named FLOW, conures up a shimmering school of fish swimming overhead.
Point Seven is located at 200 Park Avenue, entrance on Vanderbilt at 44th Street, New York, NY. For more information, visit pointsevennyc.com