now taking reservations for our THAI FEAST
and SPRING BOUILLABAISSE!
Click here to learn more about our great large format meal for parties of 8-10 guests.
the kitchen is open from noon til midnight with a limited raw bar menu being served from 4pm-5pm. we offer an oyster happy hour special from 5-7pm daily and 12-3pm Saturday and Sunday. the bar is open noon til late 7 days a week.
we take reservations for parties up to 8 guests in our main dining room for lunch or dinner. please contact email@example.com to inquire or you can make a reservation anytime on http://www.opentable.com/home.aspx . our reservations department can also be reached at 646-214-5764 between the hours of 10 am and 6 pm.
we offer large format reservations in the main dining room or within the kitchen for parties of between 8 and 10 guests. please contact firstname.lastname@example.org for more information.
we are located at 1196 broadway (@29th street in the ace hotel) new york, ny 10001.
the closest subway station is the 28th street n/r station.Get Directions
for groups of 8-10 people, we offer a family-style set menu at our chef's table in the kitchen or in the main dining room nightly until 8:30 or in the main dining room until 9:30
for large groups, the john dory oyster bar is a perfect venue for cocktail parties up to 125 people.
See more private event options at thebreslin.com
the john dory oyster bar offers a great large format meal for parties of 8-10 guests. featuring a table directly in the kitchen allowing your party to be part of the action.
email email@example.com or call 646-214-5764 to make a reservation.
please note all menu items are based on seasonality and market availability.Reserve CLASSIC CHEF'S TABLE | THAI FEAST | SPRING BOUILLABAISSE
roasted peanuts with garlic & rosemary
spiced castelvetrano olives with tomato
shellfish plateau : east and west coast oysters, littleneck clams,
whelks, hawaiian blue prawns, cold poached lobster,
chilled jonah crab, parker house rolls
chef's choice crudo
whole roasted turbot with salsa verde
radicchio with anchovy dressing
roasted baby carrots
with carrot top pesto and carrot vinaigrette
with vanilla ice cream and meringue
$75 PER PERSON
tempura fried whole red snapper
fried basil & scallions
sweet & sour chili sauce
thai chili in fish sauce & vinegar
eggplant in green curry and coconut sauce
cucumber & onion salad with grilled squid
with a cashew tuile
SPRING BOUILLABAISSE WITH ROASTED MARKET VEGETABLES
IN PERNOD & FISH BROTH:
$65 PER PERSON
poached fish in pickle juice
roasted market vegetables
roasted carrots with carrot top pesto
escarole salad with anchovy dressing
eton mess : meringue, vanilla ice cream & citrus compote
*served with mascato wine
Yes, we do! Please ask your server or a manager for a copy.
We sell all versions of our t-shirts for both The John Dory and the Breslin. Please let us know if you are interested. You can purchase one through the website info page or just let a manager know.
At this time, we offer limited reservation for both lunch and dinner. Please contact firstname.lastname@example.org for more information. We are available to take your booking between 10 am and 6 pm 7 days a week.
Although we hope you enjoy our thoughtfully selected wine list, we do allow you to bring your own wines. Corkage is $25 per bottle, $50 for magnums. For Chef's Tables, corkage is $50 and $100 for magnums.
Unfortunately, that is not an option. But there’s something to whet everyone’s appetites on both menus
Besides the Breslin Bar and Dining Room just across the way, Ken Friedman and April Bloomfield own The Spotted Pig, Salvation Taco, and the newly opened Tosca in San Francisco.
Sasha Petraske opened Milk & Honey on the lower east side at the turn of this century and changed cocktail culture in NYC forever. He oversees our cocktail list and the training and continued education of our bar staff.
John Dory is a what, rather than a who. Our eponymous fish, is a sea faring fellow known for its long spines and a dark body spot. The flesh is white and mild and melts like butter in the mouth.
Monday through Friday we have oyster happy hour from 5-7pm and again from 11pm-12 am. We offer a half dozen oyster or clams with your choice of sparkling wine or our John Dory Oyster Stout for $18. Saturday and Sunday we extend our oyster special from 12pm-7pm and expand your choice of drink options.
Sustainable seafood is seafood that is fished or farmed in ways that do not negatively impact the environment. The John Dory exclusively serves seafood that is sustainably and ethically sourced. We maintain close relationships with all of our purveyors to ensure just that.
The old adage that you should only east oysters during months that end in “R” is woefully outdated. Due to modern aquaculture and our ability to safely ship oysters all around the world. Oysters are always an excellent idea.
April Bloomfield has spent most of her life in the kitchen and had the pleasure of working with some of the most revolutionary chefs before taking on a kitchen of her own. A native of Birmingham, England, April began her culinary studies at Birmingham College. From there, she went on to hone her craft through cook positions in various kitchens throughout London and Northern Ireland, including Kensington Place and Bibendum. It was under the guidance of Ruth Rogers and Rose Gray at The River Cafe where she learned to appreciate the beauty and simplicity of food. Before moving to New York, April spent the summer of 2003 in Berkeley, California at the legendary Chez Panisse. In February 2004, April and restaurateur Ken Friedman opened New York City’s first gastropub, The Spotted Pig. Under April’s direction, The Spotted Pig has earned one star from the Michelin Guide for seven consecutive years, and since 2010, April & Ken’s The Breslin Bar & Dining Room also earned one star two years in a row in the esteemed guidebook. As Food & Wine Magazine’s ”Best New Chef,” April continues to receive widespread attention for her food. In fall 2010, she and Ken opened The John Dory Oyster Bar, which joined The Breslin at New York’s Ace Hotel and earned a glowing, two-star review from the New York Times. April’s first cookbook, A Girl and Her Pig, was published by Ecco in April 2012.
Ken Friedman wasn’t always a restaurateur. A Los Angeles native, he attended UC Berkeley where he discovered San Francisco’s lively music scene. The young Friedman left college to pursue a full-time career in music as a concert promoter, first independently and then working for the legendary Bill Graham. He moved to London to manage bands such as The Smiths and UB40, and then eventually found himself in New York City, working with the renowned Clive Davis at Arista Records.
When Friedman turned 40, he decided to make a career change, and friends suggested that he think about opening a restaurant. It seemed a natural fit; Friedman spent many nights frequenting New York City’s best restaurants while entertaining his clients, and friends continually offered to invest in his first project, sure that it would be a success.
They were right. In February 2004, he opened New York City’s first gastropub with chef April Bloomfield. The Spotted Pig has earned one star from the Michelin Guide for seven consecutive years and, in 2010, Friedman and Bloomfield’s The Breslin Bar & Dining Room has also earned one star two years in a row in the esteemed guidebook. In fall 2010, the duo opened The John Dory Oyster Bar, which joined The Breslin at New York’s Ace Hotel and recently earned a glowing, two-star review from The New York Times.