NY's Portside foodie Hub

Just a few blocks off Tribeca’s main pathways, Grand Banks is more than a restaurant--it’s a chance to step back into NYC’s maritime history. Nestled at the southwest edge of Pier 25, this award-winning oyster bar and restaurant dwells inside the iconic wooden schooner the Sherman Zwicker, the last original salt bank fishing vessel still in use.

Taking inspiration from the 18^th and 19^th century floating oyster barges that once lined Manhattan's waterfront, Grand Banks is a rare seasonal treat, open each year from May 3rd to October 15^th. Perfect for a small party, romantic evening, or intimate get-together, it’s the ideal spot to sample sustainably harvested East and West Coast oysters, imbibe nautical-inspired cocktails, and take in the spectacular portside views of the downtown skyline.

Helmed by New York City nightlife veteran Adrian Gallo, in collaboration with brothers and lifelong sailors Miles and Alex Pincus. Alexander, in addition to his work as a restaurateur, is a successful architect who until 2013 led Bureau V, a New York City–based architecture firm responsible for some of the city’s most interesting new additions.

Food

As the tide gently rolls out, dive into the haute-continental cuisine prepared by nationally-acclaimed chef Kerry Heffernan, formerly of Montrachet, Le Régence, Restaurant Bouley, One Fifth Avenue and Mondrian, where he trained under Tom Colicchio. We recommend seasonal specialties like the fried soft shell crab with lemon, herb and espelette dressing, the scallop ceviche with avocado, habanero, kaffir lime and mint, or the house favorite, rolls of freshly cooked Maine lobster feted with herb, fennel, lemon, dusle emulsion and a side of artisanal pickles.

The food here is so singular it’s no wonder it was named 2014’s “Best Outdoor Dining in NYC” by the Village Voice 2014, and “New York's Chicest Waterfront Dining” by Harper's Bazaar (just to name a few accolades).

Drinks

Master of spirits is Lauren Schell, previously of world-renowned cocktail bar Milk & Honey, who has crafted a menu peppered with fresh-squeezed juices, locally sourced produce, quality spirits, and a spritely selection of summery wines and Champagnes.

Some of our favorites include the Revolución (a delightful mix of vodka, mint, fresh squeezed lime, and Angostura bitters) or the Italian Ambassador to Mars (Campari, fresh squeezed orange and lemon, and club soda).

Arrive

While Grand Banks does accept reservations, the restaurant is primarily walk-up dining (and seats on a first-come first-served basis). If there is a wait, take the opportunity to enjoy a cocktail at the deck bar with fellow seafaring aficionados.

We recommend arriving before 5pm on weekdays and 3pm on weekends for smaller crowds, or after 8pm, when a trickle of guests arrive to sip drinks under the ship’s glittering lights.