Ping's Seafood
Well loved for its dim sum, this choice of New York City seafood restaurants is located in Chinatown. The address of Ping's Seafood is 22 Mott Street in New York City. The ginger and scallion lobster is a hot favorite among fans of New York City seafood restaurants.
Carmine's Italian Seafood
This choice of New York City seafood restaurants is located at 140 Beekman Street. The menu is traditional Italian with lots of pasta and fish dishes.
Fish Market Restaurant
At 111 South Street, this charming option for New York City seafood restaurants has a menu full of favorites: popcorn shrimp, calamari, steamed clams and mussels, and fish and chips. The decor has a fun nautical theme. You can also find salads, steaks, chicken and pasta. Check out the unusual fried mac and cheese, a fun accompaniment to your favorite fish dish.
McCormick and Schmick's Seafood Restaurant
1285 Avenue of the Americas is the location of one of the most popular New York seafood restaurants, McCormick and Schmick's menu has more than 30 varieties of seafood. If you like steaks as well as seafood, check out the Alaskan King Crab Legs with Filet Mignon. This choice of New York City seafood restaurants has healthy options, as well as menus for kids. There is also a special theater menu which is a great option if you are going to see a play or musical in New York City.
McCormick and Schmick's is open Monday through Friday from 11:30 a.m. to 11:00 p.m. Saturdays, this choice of New York City seafood restaurants is open from 12:00 p.m. to 11:00 p.m. Sundays it is open from 4:00 to 10:00 p.m.
Most of the New York City seafood restaurants featured in the list above have website presences. Visit the websites of these New York City seafood restaurants to find detailed information on menus, prices and opening hours. Some of the options above are very busy and it is best to book reservations in advance. Don't forget to book in advance if necessary and check opening hours before visiting the New York City seafood restaurants above.
Published by Mara Oakes
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