Hip seafood counter-serve with eclectic wines and icebox assortments








































"At the East Village seafood counter Penny I found the Penny Martini, a complex low-ABV creation by Ellis Srubas-Giammanco built on barley shochu and Italian dry vermouth cut with kijoshu sake, brightened with house-made celery vinegar and given body by a lactic acid solution, spritzed with juniper and citrus aromatics and served nearly frozen—precision-built to pair with briny, ice-cold shellfish." - Kat Odell

"Described as a New York seafood counter, Penny is one of the casual, non-tasting-menu places that made the list and exemplifies the new ranking’s openness to different formats and price points." - Matthew Kang

"At Penny in New York I was surprised to find their ice cream sandwich — a creamy sphere of vanilla tucked between two slices of brioche — become a town talker, showing that even seafood restaurants can turn the sandwich into something memorable and indulgent." - Kayleigh Ruller

"East Village seafood restaurant Penny hosts chef Nando Chang of Miami restaurant Itamae AO for dinner tonight, Tuesday, August 26. The a la carte menu will feature Nikkei dishes (Japanese Peruvian). Reservations can be booked online , and there is room for walk-ins." - Nadia Chaudhury
"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