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Point Seven

Christine Drinan, Founder

Some chefs just have a gift. We remember first getting a taste of Chef Franklin Becker’s cooking at Abe & Arthur in the Meatpacking district over two decades ago. Abe & Arthur was the coolest place in the Meatpacking at that time, so it didn’t need to have good food. But it did. Two decades later does Chef Becker still have that gift? This is the review of Point Seven restaurant in NYC, one of Chef Becker’s latest ventures.

Atmosphere

Simply put, the restaurant design and decor are impressive. Whomever laid out the tables and also understood that a lot of us like booth seating. Decor is contemporary and split into two levels. The ground floor is bar and table seating that’s easy to drop in, and upstairs is the more formal dining room. It’s sleek, contemporary and speaks upscale from start to finish.

Point Seven restaurant in NYC is true to its location in the Met Life building. The restaurant is large-scale, with well over 300+ seats. It’s the kind of fancy place that you would expect to pop up amongst the offices and convenience for commuters at Grand Central to drop in for a drink.

It’s the location though and the crowd that it naturally draws that result in Point Seven having little people watching scene. There aren’t Tier 3 models running around or a velvet rope and bouncer. This is not The Grill or Four Twenty Five Park. Where a restaurant like this in Dallas would be packed with their society’s elite, in NYC it’s more the working millionaire Midtown crowd. That’s not a bad thing at all, and it is one of the top options in the 40s of Midtown. It’s certainly one of the best options near Grand Central.

Food + Beverage

I’ll cut to the chase; I’m writing about Point Seven because the food is top notch. I dream of the sushi unrolled, which is essentially a build your own temake hand roll. You don’t mess around with the rice though, which is just a filler. Instead, you pile your impossibly crispy seaweed shell til it’s bursting with the fish. The tuna tartare version is one of the best in the city, and I also like the red crab.

The quality of the seafood is impossibly good. Each dish that’s simple in concept is elevated with light touches of garnish or sauce. It’s the creativity and attention to detail that  both enhances and shows you the team has mad skills. Even the heavier dishes like the Caribbean fish stew and the chicken fried soft shell crab don’t feel heavy. Preparation is elegant and the core – which is the preparation – is done with perfect execution. When I come to Point Seven, which I wish were more often, I am here to eat. My friends agree; I know at least one other who comes here solo after work to get her seafood fix.

Service

Service runs like clockwork at Point Seven restaurant in NYC. You can tell that they run a tight ship, but also create a good environment for the people who work there. You won’t die of thirst or go hungry waiting to put in your food order. Point Seven staff makes sure you’re well-looked after and are pleasant but not overly friendly or too intrusive.

Overall: 7.8/10

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FAQs

Q: Where is Point Seven restaurant in NYC located?

A: Point Seven restaurant in NYC is located at 200 Park Ave, New York, NY 10166 in the Met Life building.

Q: What are Point Seven’s hours of operation?

A: Point Seven’s hours of operation are as follows:

Wednesday
  • 11:30 AM–11 PM
Thursday
  • 11:30 AM–11 PM
Friday
  • 11:30 AM–11 PM
Saturday
  • 4–11 PM
Sunday
  • Closed
Monday
  • 11:30 AM–11 PM
Tuesday
  • 11:30 AM–11 PM

Q: What type of food does Point Seven restaurant in NYC serve?

A: Point Seven restaurant in NYC serves seafood, as well as has a sushi counter concept within the restaurant called Coral Omakase.

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