Seafood, Raw Bar
Penny
Penny, named after chef Joshua Pinsky's grandfather, is the upstairs sibling to the acclaimed Claud, and it opened in March 2024 after the space above Claud sat empty for two years. This seafood counter and wine bar distinguishes itself by treating raw bar classics with an intentional, refined approach, making it a reference point for serious diners. Regulars know to arrive early for walk-in spots at the long marble counter, where you can watch the chefs prepare cold dishes like a sushi chef.
★ The Legend
Ice Box
This isn't your average seafood tower; it's a custom-made, dark blue, powder-coated rectangular box filled with a rotating selection of pristine shellfish like oysters, clams, shrimp, and mussels in escabeche. Each component is meticulously sourced and prepared, with the shrimp perfectly poached and sweet, and the scallops dressed in citrus and seaweed.
◆ Fan Favorite
Sesame Brioche with Butter and Anchovies
This warm, ultra-soft brioche, topped with sesame seeds and served with room-temperature whipped butter, is a revelation on its own. Many regulars opt to add three spindly Cantabrian anchovies, which provide a salty, umami counterpoint that elevates the bread to an unforgettable starter.
● Chef's Pick
Stuffed Squid
Chef Joshua Pinsky highly recommends this dish, which features squid generously stuffed with a flavorful mixture of tuna and Swiss chard, often finished with a harissa sauce that provides a beautiful kick. It's a testament to the kitchen's ability to take seemingly simple ingredients and execute them with precision and depth of flavor.
◇ Hidden Gem
Ice Cream Sandwich
Most first-timers might overlook dessert at a seafood counter, but this playful ice cream sandwich, made with the same beloved sesame brioche and often featuring a complex carrot cake jam and intensely vanilla ice cream, is a must-order. It's a surprisingly sophisticated and satisfying end to the meal that regulars rave about.
✦ Off the Menu
Lobster with Brown Butter
While not always explicitly on the daily printed menu, Penny is known for its limited-quantity lobster program. Ask your server about the cooked-to-order lobster with brown butter and herbs; it's a dish that sells out quickly and embodies Chef Pinsky's intentional approach to seafood.
Insider Tip
Don't make the mistake of only looking for reservations; Penny prioritizes walk-ins for most of its counter seats. Arrive just before 5 p.m. on a weekday for your best chance to snag a spot without a long wait, allowing you to settle in and enjoy the full experience at a more relaxed pace.
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