Penny

Penny opened in March 2024 above its sibling restaurant, Claud, and quickly earned major recognition, including No. 7 on The New York Times Top 100 Restaurants list and a 2025 Wine Spectator Restaurant Award. The restaurant was also featured on Esquire’s Best New Restaurants list, and its wine team received the Michelin Guide New York Sommelier of the Year award. The 31-seat space is built around a wide marble counter, with stainless steel bins behind it holding fresh seafood and wine. Penny focuses on both raw and cooked seafood, with an emphasis on simplicity and freshness. Nearly every guest orders the signature seafood ice box, a modern interpretation of a raw bar platter served in a blue, powder-coated steel box filled with ice. The menu extends beyond the ice box to dishes such as snapper and melon crudo, confit of oysters with spicy saltine-style crackers, swordfish with Jimmy Nardello peppers, and whole lobster, available in limited quantities each day. Most fish is sourced locally, with select items brought in from Japan or the West Coast when quality warrants it. East Coast oysters, often from Montauk, are a mainstay of the menu. The wine program is a collaboration between Ellis Srubas-Giammanco and co-owner Chase Sinzer. They draw from a cellar of roughly 6,000 bottles, mixing long-established producers with newer voices. The result is a seafood-focused restaurant centered on freshness, restraint, and an expansive, thoughtful wine list.