Point Seven Joins The Ranks Of The Best Seafood Restaurants In New York

Together with Stephen Loffredo of Hospitality Department, Becker debuted the marvelous new two-level Point Seven on premises formerly Fonda del Sol. Studio Valerius has changed that once red Spanish restaurant into a sophisticated, very New York styled restaurant, whose cool décor of muted colors in the swank bar at ground level, which reminds me of the original Eero Saarinen’s design for JFK’s TWA terminal.

Point Seven is decidedly a seafood restaurant (with some meat options), whose name refers to the fact that 70% of the world’s surface is water, and Becker gives a strong Asian edge to many dishes presented in ways you’ve never seen them before.

Becker is fortunate to have a pastry chef who can match his talents: Sam Mason (formerly of wd~50 and current owner of Oddfellows Ice Cream) does a terrific manchego cheesecake ($16), banana cream chai ($16) and a very lavish take on tiramisù ($15) show off his mettle.

Max Green oversees the cocktail service, and I would always defer to wine director Luke Boland, whose cellar is stocked with unusual bottlings from all over.

New York continues to show amazing strength in the fine dining sector, whether it’s French, Italian or Asian, and, as a seafood restaurant, Point Seven joins the league leader Le Bernardin as among the best in the U.S.