Point Seven is giving Midtown diners an elevated taste of the sea. Led by renowned chef Franklin Becker, Point Seven is a seafood-focused restaurant that boasts diverse preparations of local ingredients. The restaurant first opened in September 2023 with Becker planning on using the space to pay homage to the ocean.<\/p>\n
\u201cWe named it Point Seven because 70% of the Earth is actually covered by water. I wanted this approach to seafood that was global, but I wanted to use local, sustainable ingredients wherever humanly possible,\u201d said Becker. \u201cEven when it comes down to building the restaurant itself, the floors are reclaimed wood, the walls are reclaimed wood, the tables on the upper level are all made of plastic water bottles recovered from the Earth.\u201d<\/p>\n
Point Seven offers three different dining experiences, each catering to different diners\u2019 needs. The first experience is a casual concept, available on the first floor, which leans into the everyday dining\/bar night out. The second is a more fine dining experience, which takes place on the second floor of the restaurant, and the third is an omakase experience led by Chef Robby Cook.<\/p>\n
\u201cI wanted to make sure that at all costs, people had options. I feel as though when people are dining, sometimes they\u2019re in the mood for a fine dining experience and sometimes they\u2019re in the mood for a more casual experience. So we created a space that was bi-level; the upper level is the dining room, which has a little bit more of a formal tone, and the lower level has more of a bar feel, casual and airy,\u201d said Becker.<\/p>\n
\u201cThe omakase experience [is a] celebration of Japanese ingredients and sensibility. It\u2019s more intimate and it\u2019s just luxury at its finest with 17 courses.\u201d<\/p>\n
Regardless of what experience you dine in for, Becker and his team pride themselves on preparing locally sourced seafood for each dish, with the exception of a few ingredients, with catches ranging from the shores of Montauk down to the Carolinas. The breakfast, lunch and dinner menus each feature an array of seafood dishes, with twists on classic dishes.<\/p>\n
Becker told amNewYork that another important aspect of the menu is that it is seasonal, with Becker often swapping out menu items (fish and non-fish alike) depending on what\u2019s in season. \u201cI always use, as much as possible, sustainable ingredients to tell my story. I also wanted to cook seasonally, which is super important to me, making sure that all the ingredients are hyper fresh and hyper focused and detail-oriented,\u201d said Becker. \u201cIt\u2019s the only way to cook, in my opinion. There are certain fish that pretty much swim year-round, and of course, they\u2019re on my menu, but I changed the set to be hyper-seasonal.\u201d<\/p>\n
The restaurant is just a few blocks away from Grand Central Station, making it a central point for locals and commuters alike. Regardless, Becker and the Point Seven team aim to make each dining experience phenomenal. \u201cWe offer an exceptional experience with high-quality seafood and produce in a beautiful room. We\u2019re centrally located, we\u2019re steps away from the Theater District. You can commute via Grand Central, so Long Island and Westchester are a hop, skip and a jump away,\u201d said Becker. \u201cThe area is burgeoning right now. I think as more and more people come back to work, you\u2019ll start to see more and more people dining here.\u201d<\/p>\n
Point Seven is located at 200 Park Ave. For more information, visit pointsevennyc.com. With its unique seafood menu, diverse dining experiences, and commitment to sustainable ingredients, Point Seven is a must-visit destination for seafood lovers in Midtown.<\/p>\n
A: Point Seven is a seafood-focused restaurant that boasts diverse preparations of local ingredients, with a global approach to seafood using local, sustainable ingredients.<\/p>\n
A: Point Seven offers three different dining experiences: a casual concept on the first floor, a fine dining experience on the second floor, and an omakase experience led by Chef Robby Cook.<\/p>\n
A: Point Seven sources its ingredients locally, with catches ranging from the shores of Montauk down to the Carolinas, and uses sustainable ingredients whenever possible.<\/p>\n
A: Yes, the menu at Point Seven is seasonal, with Becker often swapping out menu items depending on what\u2019s in season.<\/p>\n
A: Point Seven is located at 200 Park Ave, just a few blocks away from Grand Central Station, making it easily accessible by public transportation.<\/p>\n","protected":false},"excerpt":{"rendered":"
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