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FAQ Who should I contact for Media Inquiries ?

For media inquiries, please contact the Becca PR team at bpr@beccapr.com

Do you take reservations?

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.

Do you sell April Bloomfield’s cookbook?

Yes, we do! Please ask your server or a manager for a copy.

Do you have a happy hour?

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

Does the John Dory have a corkage fee?

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.

Is there an oyster season?

The old adage that you should only east oysters during months that end in “R” is woefully outdated.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.

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April Bloomfield

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

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.

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