Seafood
Redeye Grill
This Midtown brasserie delivers a high-energy, theatrical dining experience centered around fresh seafood, prime steaks, and a bustling raw bar. The massive space is defined by soaring ceilings, live jazz performances, and whimsical bronze sculptures crafted by owner Shelly Fireman himself. It is the quintessential pre-theater or post-Carnegie Hall spot where the service is fast-paced and the atmosphere feels like a classic New York celebration.
★ The Legend
Dancing Shrimp
These colossal, coconut-battered prawns are served vertically on skewers anchored in a heavy wooden block, designed to jiggle playfully with the slightest movement of the table. Regulars always order them to share as a starter, dipping the crispy, sweet-savory shrimp alternately into the accompanying trio of pineapple-mango glaze, ponzu, and spicy mayo.
◆ Fan Favorite
Redeye's Sushi Burger
This social-media sensation features a thick patty of spicy yellowfin tuna, avocado, wakame seaweed salad, and pickled ginger pressed between two pan-fried sushi rice 'buns'. Skip trying to pick it up like a standard burger; regulars tackle this beautiful, messy creation with a knife and fork.
● Chef's Pick
Lobster Cobb Salad
Owner Shelly Fireman designed this decadent salad to feature exceptionally large, tender chunks of fresh lobster meat arranged in neat, colorful rows over crisp romaine. Your server will toss the salad tableside, and you should always ask for the house vinaigrette to be dressed light so the sweetness of the lobster remains the star.
◇ Hidden Gem
Banana Cream Pie
While most diners focus on the raw bar, dessert aficionados slip in late just for this towering, mile-high slice of vanilla custard and fresh bananas. Built on a thick, buttery graham cracker crust and topped with a massive but light layer of whipped cream, it is easily shared between two or three people.
Insider Tip
Keep an eye out for the bread basket when you sit down and make sure to grab the warm, freshly baked pretzel breadsticks. They are incredibly moist and salty enough that you do not even need to swipe them through the cultured butter.
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