Point Seven
Seafood restaurant · Midtown East
200 Park Ave, New York, NY 10166
Highlights
Chic seafood restaurant with raw bar, small plates, and cocktails
Chic seafood restaurant with raw bar, small plates, and cocktails
"Point Seven features at $95 per person three-course prix fixe at 7 p.m. that starts with lobster bisque or tuna tartare; continues with Nantucket bay scallops or poached halibut; and wraps with sticky toffee pudding or Basque cheesecake. The later booking at 9 is $185 per person and includes crab tagliatelle, hay-smoked sea trout, and 2015 Dom Pérignon. Coral omakase is also an option at 6 p.m. for $375 per person or 9 p.m. for $550 per person." - Eater Staff
"A Midtown seafood spot that opened in September 2023, Point Seven did not get inspected for nearly a year after opening; owner Stephen Loffredo said the waiting and wondering added stress to day-to-day operations, so they were extra fastidious with training and cleanliness, and when finally inspected they received an 'A.'" - Andrea Strong
"Chef Franklin Becker’s new breakfast option features an array of offerings, from a build-your-own-bagel bar to crowd-pleasers like cornflake-crusted french toast, eggs Benedict shakshuka, and a Hangtown fry. In keeping with the restaurant’s sushi options at night, there’s also a Japanese breakfast of grilled fish, pickles, miso soup, and tamagoyaki." - Eater Staff
"If you’re up for adding an artistic layer to your meal, the DIY sushi at Franklin Becker’s Point Seven is a fun way to go: sheets of crisp nori and a mound of white rice studded with sesame seeds arrive alongside meaty maitake mushrooms ($23) that you can roll yourself. There are also spicy tuna and crabmeat versions, and if you’re feeling indulgent you can add caviar or uni as a supplement ($30); translucent pearls or a dollop of bright orange add panache as well as texture and taste to your creation." - Eater Staff
"Chef Franklin Becker has opened Point Seven with Stephen Loffredo (from Cena and Soho’s Jovia) inside the MetLife building. The two-story restaurant features a raw bar, small plates, and fish dishes like grilled swordfish with chickpeas and couscous, and a Caribbean fish stew. The name of the restaurant is a reference to the earth’s composition which is 70 percent water, so the interior pushes the oceanic theme with coral-like lighting fixtures, curved seafoam-colored banquettes, and broken terrazzo floors, like sea glass." - Eater Staff
