A hot dog, cheeseburger, chicken fingers, salads, mac and cheese, and a number of vegetable preparations round out the choices. The chef, David Ladner, who worked in Rhode Island and Cambridge, Mass., has an extensive menu of seafood specialties, including raw bar items, baked clams, steamed mussels, fish and chips, grilled black sea bass, grilled lobster, lobster rolls two ways, and lobster grilled cheese. The owners, Cobi Levy, Will Makris and Thatcher Shultz, hauled in a couple of shipping containers for the kitchen and bar, covered them with shingles and strung them with used buoys for which they spent months scavenging local shorefront dealers.
It will be a year-round affair, with a roof covering that retracts, removable side panels and heaters.
With the vibe of a seafood shack but far grander, this outdoor newcomer to Hudson Yards, overlooking the river, seats 200 at a bar area with counters and high-tops, and on a dining deck with captain’s chairs and picnic tables.
