MarkJoseph Steakhouse has a different take on the seafood tower. Rather than going raw and cold, theirs is cooked. It includes fried clams, calamari, lobster tail, shrimp, and mussels, and it’s great, swears wingman.
For a more conventional version, many hounds turn to Balthazar (see also ChowNews #206, #210, #236, #238, #239). Its plateau de fruits de mer gets a lift from standout sauces, including mignonette and a tomatoey tarragon one, says MMRuth.
Others swear by raw bar favorite Aquagrill for its plateau or plateau Royale (oysters, clams, shrimp, periwinkles, mussels, lobster, more).
Orsay and L’Absinthe also erect hound-endorsed seafood towers.