Where pristine seafood meets East Village energy, Penny New York City transforms the American raw bar into an intimate counter-dining experience that celebrates the ocean's finest offerings. This vibrant seafood sanctuary from the acclaimed team behind Claud has quickly established itself as one of New York City's most exciting culinary destinations since opening in March 2024.

Chef Joshua Pinsky and sommelier Chase Sinzer bring their formidable credentials—Pinsky from his tenure as chef de cuisine at Momofuku Ko, Sinzer from his wine direction at two-Michelin-starred Chef's Table at Brooklyn Fare—to this 17-item seafood-focused concept. The New York Times recognized Penny among their favorite American restaurants of 2024, while the Michelin Guide praised its "good cooking" and elegant simplicity. This dynamic duo has reimagined casual fine dining through their philosophy of pristine ingredients prepared with expert technique in a convivial atmosphere.

Penny's cuisine revolves entirely around exceptional seafood, with 60% of the menu featuring raw or lightly cooked preparations. The signature Ice Box ($39-$185) presents a stunning chilled seafood tower featuring oysters, countneck clams, split scallops, mussels, and prized Argentinian red shrimp with garlic aioli. The innovative Oyster Roast showcases bivalves beneath puffed pastry that melts into creamy shellfish broth, while the stuffed squid filled with Swiss chard and tuna crumble demonstrates Pinsky's creative approach. Whole poached lobster and frenched Dover sole with bordelaise satisfy those seeking heartier fare, complemented by the restaurant's famous warm sesame brioche with whipped butter and optional Cantabrian anchovies.

The experience unfolds along two elegant marble counters where guests occupy plush bar stools, creating an intimate theater where culinary artistry meets social dining. Ian Chapin's design emphasizes interaction, with an open kitchen allowing diners to witness the preparation of their dishes while engaging directly with chefs and servers. Wine Director Ellis Srubas-Giammanco curates an impressive 1,000-bottle program emphasizing European producers and Champagne, perfectly complementing the seafood-centric menu. The atmosphere buzzes with Japanese city pop and animated conversation, while limited reservations maintain the spontaneous energy of a neighborhood gem.

Penny represents the evolution of New York City fine dining—where exceptional ingredients, masterful technique, and genuine hospitality converge in an accessible yet sophisticated setting. Reservations are limited, making walk-in availability essential for experiencing this East Village sensation that's redefining how America approaches the raw bar.