Legasea Restaurant at Moxy NY: The Reinvention of the Fish

We recently had the pleasure of visiting the Moxy Hotel in New York. While we were there we discovered the incredible Legasea, a restaurant found within the hotel. Run by TAO, an international hospitality firm, Legasea is a 185-seat seafood brasserie that serves up the most exquisite food and is overseen by Executive Chef Jason Hall.

The menu is comprised of an incredible selection of local, sustainable seafood dishes, and is my new favorite destination.

Legasea is something altogether new and offers a contemporary take on seafood. It’s fun, the often stuffy approach to great shellfish and more goes out the window and the creative team has put together modern, sharable versions of classics such as the 7th Ave Seafood Tower, the Clam Bake, large market-driven salads, and entrées such as Prime Rib and Crispy Chatham Cod and an updated fish and chips.

Headed up by chefs Ralph Scamardella and Jason Hall, this is the sort of seafood you can really get into.

The dining room is certainly luxurious, with leather chairs and a woven cane ceiling and painted lacquer panels on the wall. Designed by Rockwell Group, the space is relaxed and as you come through the wide atrium pendant lamps hang below a wide skylight. Old subway tiles and the gleam of copper reflect off antique mirrors creating a warm, cozy feel that just begs you to reach out and touch these incredible pieces. 

Legasea is just somewhere you must try, contemporary food set in a luxurious, Manhattan setting, providing the perfect blend of contemporary and classic. Such a modern approach to food is pure New York, and Legasea represents that classic American talent for reinvention of existing cuisines. Visit it next time you’re in New York, it’s a must.

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