Sea Fire Grill

The team behind Benjamin Steakhouse applies the same instincts to seafood here, keeping preparations simple and letting the ingredients carry the plate the way they do with a dry-aged strip. A marble fireplace and wood paneling fill the dining room, and the raw bar turns out chilled whole lobster with lemon aioli, Long Island littleneck clams in a sweet herb mignonette, and a daily rotation of East and West Coast oysters with pink peppercorn mignonette. Alaskan king crab legs with drawn butter round out the cold case, and a fixed-price lunch menu pulls in Midtown's office crowd on weekdays.