The airy Nolita digs are flooded with natural sunlight from floor-to-ceiling windows: All the better to show off the white oak chevron flooring and the open kitchen’s backdrop of zig-zagged tiles. Even the swirly ceramic lights were designed by Brooklyn-based potter Helen Levi. It’s like a hip Montauk seafood shack on the corner of Mulberry and Broome.
Michael Chernow, co-founder of The Meatball Shop empire, and chef Gregg Drusinsky make sure Seamore’s is not an all-beauty, no-flavor situation.
Chernow describes the restaurant as “supply driven.” He says, “This means that we consistently use produce and seafood that is in season, readily available and abundant. We work with partners, not purveyors.”
He wades into the always-confusing process of buying sustainable seafood by letting folks like Dock to Dish and Sea to Table tell him what their haul looks like and from there they decides fish will be put on the menu.
The choose-your-own-adventure spirit carries over to the eating. Does baby lettuce salad with grapefruit, sunflower seeds and a coconut-cumin vinaigrette ($11) need an extra oomph? Simply add a piece of seared monkfish or porgy from the daily catch board ($8). And you can add an avocado to anything on the menu for $2.50. We recommend doing just that with the roasted mushroom and eggplant tacos that come on gluten and GMO-free corn tortillas ($13).
The menu is almost totally seafood- and vegetable-centric, but if you can’t stop yourself from ordering the burger with bacon and cheddar ($16), know that the local, antibiotic- and hormone-free beef comes from Fleisher’s.
Wrap up the sweet experience with a cup of vegan, coconut milk based ice cream from OddFellows Ice Cream Co.
390 Broome St.