A summer classic is back! Now serving for brunch & dinner.
Click here to learn more about our great large format meal for parties of 8-10 guests.
the kitchen is open from 11:30 am 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 firstname.lastname@example.org to inquire or you can make a reservation anytime on Open Table. 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 email@example.com 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 6-10 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.
the john dory oyster bar offers a great large format meal for parties of 6-10 guests. featuring a table directly in the kitchen allowing your party to be part of the action.
email firstname.lastname@example.org or call 646-214-5764 to make a reservation.
please note all menu items are based on seasonality and market availability.Reserve
CLASSIC JOHN DORY CHEF'S TABLE MENU:
95 PER PERSON / 145 WITH WINE PAIRING
roasted peanuts with garlic & rosemary
spiced castelvetrano olives with tomato
shellfish plateau : east and west coast oysters, littleneck clams & mussels,
hawaiian blue prawns, cold poached lobster, dungeness crab,
parker house rolls
chef's choice crudo
roasted turbot with salsa verde
escarole salad with anchovy dressing
roasted broccoli with breadcrumbs and chili
eccles with stilton
75 PER PERSON/ 115 WITH WINE PAIRING
tempura fried whole red snapper
sweet & sour chili sauce
thai chili vinegar
fresh chopped chilis in fish sauce
grilled squid with cucumber, red onion and mint
roasted eggplant in green curry with fried baby shrimp
papaya salad with lime juice, cilantro and peanuts
with a cashew tuile
Yes! We offer limited reservations for both lunch and dinner. For parties of up to 6 people you can make a reservation with us via the internet at thejohndory.com or through OpenTable.com. For parties of 7 or more you may call 212-792-9000 and speak to our reservationist. You will receive a confirmation call the day of your reservation. We kindly ask for a prompt response. Unfortunately, we are unable to seat parties unless they are complete. As a courtesy, we will hold your table 15 minutes past the time of your reservation. After 15 minutes have passed, we will release the table to guests on the wait list.
Yes, we do! Please ask your server or a manager for a copy.
Yes! 7 days per week we offer happy hour from 5-7pm. From the raw bar, we offer $2 chef's choice oysters and clams. From the bar you may choose from half off on our John Dory Oyster Stout, our tap sparkling riesling and sherry, and $5 oyster shooters. Additionally, on Saturday and Sunday this offering is available from 12-3pm.Can you order off of the Breslin menu in the John Dory and vice versa?
Unfortunately, that is not an option. But there’s something to whet everyone’s appetites on both menus
Although we hope you enjoy our thoughtfully selected wine list, we do welcome bottles that we do not have in our cellar. Corkage is $30 per bottle, $60 for magnums. We allow groups to bring in a maximum of 2 regular bottles (750mL) or 1 magnum.What is sustainable seafood? Are you sustainable at the John Dory?
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.