Penny

"This seafood restaurant—from the people who run Claud downstairs—goes way beyond the standard crudos and into fish-you'll-never-forget territory. The short menu ranges from raw bar dishes to whole lobsters, and at least one of which tries to escape from its tank every night. Start with Penny’s version of the seafood tower, an icebox that comes with a luxurious selection of clams, oysters, and some killer red shrimp. Then get the squid stuffed with chard and tuna, and confit oysters. If you don't have a reservation (most of the 31-seat counter is saved for walk-ins), it’s best to arrive around their 5pm opening time. Otherwise, you'll probably have to wait." - will hartman, bryan kim, willa moore, kenny yang, neha talreja

"Penny entered the small plates scene fully formed, but don’t call just it another wine bar (though they do have exactly 1,000 bottles on their full list). The seafood at this East Village restaurant is exceptional—from the moment we tasted the sweet, red Argentine shrimp in their signature Ice Box, we were on board. The menu is short, but full of delightful surprises, like plump oysters hiding under a cap of puff pastry, or an ice cream sandwich that actually looks like miniature sandwich. Watch from your seat at their long, white marble counter as chefs pluck raw shellfish off ice, pull hot brioche out of the oven, and wrangle live lobsters. In keeping with Penny's breezy, Summer Friday spirit, most seats are reserved for walk-ins, so the earlier you skip out of work to arrive, the better." - bryan kim, neha talreja, willa moore, will hartman, sonal shah

"Penny, the second restaurant from chef Joshua Pinsky and Chase Sinzer of Claud—located right below—is a land ruled by ice. It’s everywhere in the jewel box of a seafood restaurant: Diners dig into pebble-ice-lined trays studded with market-fresh periwinkle snails, Jonah crab salad, live scallops, and more, while shucked oysters and plump mussels are plucked from orderly shelves behind the handsome marble counter. On a tight menu where flame and heat are in short supply, one of the highlights is the whole lobster, poached, segmented, and presented in its shell, doused in an herbaceous, earthy brown butter that pools at the bottom of the bowl. The literal warmth is downright luxurious in a restaurant that doesn’t lack simple opulence." - ByThe Bon Appétit Staff & Contributors

"Opening: March Having a tough time landing a table at Claud? You might have better luck at Penny, an affiliated seafood spot opening just above that East Village wine bar. The 31-seat place will serve snacky stuff like shrimp cocktail and tuna carpaccio, with glasses of wine that start at $12. It’ll probably be just as busy as its sibling—but, crucially, it’s mostly walk-in-only." - bryan kim

"Ice Box Height: 3 inches. Price: $39, which includes 2 oysters, 2 shrimp, 2 clams, 2 mussels, 1 scallop. At about three inches tall, Penny’s Ice Box isn't technically a tower at all. Haven't you heard of quiet luxury? At this East Village seafood counter, each Ice Box comes with shellfish so carefully curated that—according to one chef—they spent months dialing in on their shrimp selection. That shrimp is red Argentinian, and particularly swoony with garlic aioli. There’s a $98 Ice Box Plus with fancier things like crab and periwinkles, but the seafood is high-quality enough that even the basic version turns a weeknight into something special. Pair with the sesame brioche and a glass of wine from their extensive cellar after a long day at work." - molly fitzpatrick, willa moore, neha talreja, will hartman, kym backer, sonal shah