A refined version of the Grand Central Oyster Bar classic. Plump, briny oysters are gently cooked in a decadent sauce of butter, cream, and shellfish liquor, seasoned with a touch of chili. It's served with thick slices of charred sourdough for mopping up every drop of the sauce. It's intensely comforting and technical, showcasing the kitchen's mastery of cooked seafood.
Tips from diners
The oysters stay incredibly tender. Make sure to ask for extra bread if you're sharing—you won't want to leave any of that sauce behind.
The most iconic 'splurge' item at Penny. A tiny, paper-thin savory crepe is tied into a little purse, filled with rich crème fraîche, and topped with a substantial portion of premium sturgeon caviar. It's a single, decadent bite that exemplifies the restaurant's ability to blend high-end luxury with a fun, counter-service energy. Reviewers consistently highlight it as a 'must-order' for special nights out.
Tips from diners
It's expensive for one bite, but it's one of the best caviar preparations in the city. Pair it with a glass of crisp Champagne—they have an excellent selection.
Penny's signature seafood tower, served cold. Contains oysters, countneck clams, split scallop, mussels, and Argentine red shrimp with garlic aioli. It's the ultimate sampler for understanding Penny's sourcing approach. The variety and quality of each component is exceptional.
A whole Dover sole deboned tableside, served with bone marrow and mushrooms. The presentation and technique honor the fish—every bite showcases the delicate, sweet flesh. The bone marrow adds richness, and the mushrooms provide earthiness. A refined yet approachable entrée.
Arguably the best shrimp cocktail in the East Village. The shrimp are jumbo-sized and poached to a perfect 'snap' texture, served chilled with a cocktail sauce that has a real horseradish kick. It's a classic preparation that relies on perfect timing and temperature.
A study in ingredient quality. High-grade tuna is sliced into translucent rounds and served with nothing but the best olive oil and a pinch of flaky salt. The simplicity allows the clean, sweet flavor of the fish to be the star. Reviewers highlight the texture as silky and buttery.
An inventive and savory main course. Squid tubes are filled with a mixture of braised Swiss chard and flaked tuna, then grilled over high heat until charred and tender. The smokiness from the grill and the earthy greens provide a refined depth to the seafood. It's a standout for its creativity and balance.
Penny is the 'seafood sister' to the nearby and legendary Claud. Located up a flight of stairs, it's centered around a massive marble counter where diners watch the action. The menu is divided between an extensive raw bar and refined cooked seafood dishes. It has quickly become one of the most exciting openings of 2024, known for its fun vibe, great wine list, and technical excellence.
Penny is primarily walk-in only. Arrive at 4:45 PM (before the 5 PM opening) to snag a seat at the counter. If there's a wait, put your name in and they'll text you—there are plenty of bars on 10th Street to wait at.
The counter is the entire experience. You're right in the middle of the action, watching the raw bar prep and the kitchen. It's high-energy and very East Village.
Don't ignore the daily market board. They often have rare shellfish or seasonal fish that aren't on the regular menu—those are usually the most exciting things to eat.
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