The John Dory Oyster Bar is in hot competition with its sister restaurant, The Breslin Bar & Dining Room, as the most happening hangout at the hip Ace Hotel. (Michelin-starred chef April Bloomfield is behind both establishments.) There's little on John Dory's menu that isn't hauled in fresh from the ocean; dishes may include Hawaiian blue prawns with coriander mayo, Maine sea urchin with pomegranate and black pepper, a razor clam ceviche or a small plate of grilled octopus with eggplant. Maritime paraphernalia, like oyster sconces, shell-crusted mirrors, aquariums and nautical charts, sets a playful scene and a raw bar is positioned prominently at the back of the room.
Hotel guests and groups of colleagues from the surrounding office towers pack the counters and copper tables — particularly during the oyster happy hour from 5 to 7pm. The bar serves an ample wine list (including a half-dozen whites by the glass), specialty cocktails like the Bottle Rocket (blanco tequila, jalapeño, and lime) and a number of New York microbrews, including The John Dory Stout (made for the restaurant by Brooklyn's Sixpoint Brewery). Reservations are restricted to hotel guests and parties of eight or more; if you're coming for happy hour or dinner, arrive early, get on the list with the hostess, and prepare for a wait.
N, R to 28th St; B, D, F, M, N, Q, R to 34th St. – Herald Sq.
What to tell a cabbie
Take me to the corner of Broadway and 29th St.
Where restaurant insiders are eating now
There are times when you can devote a whole evening to dinner, or a entire lazy afternoon to lunch — lingering over each course, uncorking a bottle of wine (or three), paying no attention to the clock.Read more »
Many restaurants in New York have extraordinary wine lists, cutting-edge cocktail programs, rare beers on tap, hundreds of spirits but more often than not, you’ll pay quite a bit for them.Read more »
First world problem: Frequenting New York City’s many wonderful restaurants can become monotonous after a while. First world solution: Shake up the restaurant routine by hitting a private dinner club instead.Read more »
Mention a “ho cake” and the American South comes to mind. Down below the Mason Dixon line, they are sturdy pancakes made from cornbread. But to chef Esther Choi at Chelsea Market’s Mokbar, “ho cakes” are shorthand for hotteok,Read more »
We are currently searching our extensive restaurant listings.
We are currently searching for hotels that are available on your selected date(s).
you're always getting
the best rate!