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“The Boardwalk Comes to Fifth Street”

Finally a restaurant opening (not closing) to report on)! Phew. It's getting scary out there. But here's a good one to keep us all happy through this cold winter and straight into the dog days.

It's a casual, convivial spot peddling fried clams, fried chicken, steamers, sausages, cold beer and salt water taffy. Yum. Indeed, if these foods make you yearn for the warm, sticky, sandy sun-drenched days of summer, you’re about to get a sweet taste of it about six months early thanks to Jason Hennings, Bob Giraldi and Adam Cohn. As Flo Fab reported in the Times yesterday, they’ve transformed up the former Seymour Burton space into Butcher Bay, bringing your favorite foods of summer to Fifth Street in a bustling wood-washed space. This summer, a raised backyard garden will provide the restaurant will vegetables and herbs.

The menu includes raw bar ($12 for a half dozen oysters), fried clams strips ($6), shrimp hush puppies ($5), steamed mussels ($6), and Maryland-style fried chicken ($15). Seafood entrees incude grilled market market fish (MP), whole Maine lobster (MP), fish and chips ($15) and a scallop pan roast ($19).   

Butcher Bay now open at 511 East 5th Street (close to Avenue A), 212-260-1333.

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