Inside the New Greenpoint Fish & Lobster: PHOTOS

GPFL_Fish Tacos_Photo Cred Vicky Wasik
All photos by Vicky Wasik

Considering that the bulk of Greenpoint’s recent food news involves the opening and shuttering of bars, we’re particularly intrigued by a brand new tenant on Nassau’s commercial strip; the glittering Greenpoint Fish & Lobster.

There’s a whole lot going on in the slim, white-tiled space, which was conceived as both a local/sustainable fish market (rainbow-hued, sustainably-sourced filets are fully visible through the wrap-around front windows, temptingly posed over mounds of shaved ice and wire baskets of onions and lemons), as well as a teeny eatery, with a marble bar extending from the cash registers to the exposed galley kitchen, and a handful of tall, two-top tables arranged behind shelves of Jacobsen ghost chili pepper salt, Kikkoman ponzu, and Greenpoint Fish & Lobster beer cozies (all of which are for available for sale).

If you prefer to have your shucking and steaming done for you, grab a stool at that gleaming bar, and watch the team expertly arrange firm, citrusy Pemaquid and smooth, buttery Kumamoto oysters on frosted metal trays, drizzle green-tinged olive oil over vibrantly orange slices of Sockeye salmon crudo, or assemble beachy, East coast staples like Maine lobster rolls, creamy New England chowder and one of our deep-fried weaknesses —unctuously briny whole belly clams. There’s even an option for those pesky vegans who insist on grabbing dinner at a seafood shack — an intriguing kelp noodle pad thai — raw, seaweed-based noodles tossed with julienned vegetables, cashews, sesame oil and cilantro in a tamarind vinaigrette, and entirely delicious in its own right.

And yeah, there’s also plenty of beer, wine and what have you, but it’s the fish that’s front page news at this week-old addition to Greenpoint.

114 Nassau Avenue, Greenpoint

GPFL_Retail Shelves (2)_Photo Cred Vicky Wasik

GPFL_ Interior_Photo Cred Vicky Wasik

GPFL_ Oysters_ Photo Cred Vicky Wasik

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GPFL_Lobster Roll_Photo Cred Vicky Wasik


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