Zadie’s Oyster Room Is the Single-Concept Restaurant You Actually Want

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Broiled oysters with sea lettuce, spring onion, and Parmesan.
Broiled oysters with sea lettuce, spring onion, and Parmesan. Photo: Melissa Hom

As previously noted, Marco Canora, no stranger to restaurant redos, reopened his wine bar Fifty Paces as Zadie’s Oyster Room last week. He drew inspiration from New York’s oyster houses in the late 19th century, and he’s serving oysters every style — raw, baked, broiled, steamed, fried, pickled, and poached — alongside “bites” like a classic Caesar salad and a shrimp cocktail. In other words, it’s exactly what you want to eat this summer. (There’s also rosé and bubbles and cider and sake.) Take a look:

Pickled oysters with tomato, cucumber, and basil horseradish.
Pickled oysters with tomato, cucumber, and basil horseradish. Photo: Melissa Hom
Baked oysters with seaweed brown butter, prosciutto cotto, egg, and leeks.
Baked oysters with seaweed brown butter, prosciutto cotto, egg, and leeks. Photo: Melissa Hom
Crab-cake sliders with cucumber and aioli.
Crab-cake sliders with cucumber and aioli. Photo: Melissa Hom
Brown bread with anchovy butter.
Brown bread with anchovy butter. Photo: Melissa Hom
The space got a face-lift, too.
The space got a face-lift, too. Photo: Melissa Hom
If you insist.
If you insist. Photo: Melissa Hom

Menu [PDF]

Zadie’s Oyster Room, 413 East 12th St., no phone

A Single-Concept Restaurant You Actually Want