Grand Army

New on the menu: chef @thom.chun cures Hudson Valley steelhead trout in gin and Champagne vinegar, then slices it sashimi style. Served with olive tapenade made bright with lemon zest. : @mflatowphoto

It’s our 6th anniversary! To celebrate, we have all kinds of news to share with you. Starting tonight, we’re rolling out all-new food and drink menus, featuring 14 new cocktails inspired by objectively, hands down, one of the best actors of our time, the one and only Nicolas Cage. We’ll also be formally introducing you to the very rad people behind these new dishes and drinks: our new chef Thom Chun, GM Jess Lundgren, bar director Robby Dow, and head bartender Ally Marrone. And wait ’til you see our new merch! It’s all happening. We’re excited for the future, and incredibly grateful for our team and our guests. Thank you all for your support!

We’re rolling out an all new food menu next week, featuring some very delicious new bar snacks such as these uni deviled eggs with scallions and togarashi. (Plus it’s our 6 year anniversary!) : @mflatowphoto

One nice thing about outdoor dining? Your drink stays chilled longer. (We have indoor dining and heaters outside too, though :))

Thanks for coming by, @onelittlechef

Like everyone else in the industry: we're hiring for back of house positions! We're a tight-knit, dedicated crew looking to hire people who are passionate about hospitality and want to help us create the happy restaurant we've always wanted to work in. If there was ever a time to do things differently, it's now: the industry has long squeaked by with sub-par pay and bad working conditions. We're starting line cooks at $20 - $25 / hr depending on experience, and we're looking to hire a salaried sous chef at $59k+ a year depending on experience. If you're interested or know anyone who would be, send us a line via [email protected].

New merch alert! Long sleeve tees, crew neck sweatshirts and sweatpants with custom illustrations by @hell_simulation. Available for national shipping in our online merch shop and at the restaurant too.

Back open inside, now featuring some cozy dividers.

Snow day! We’ve decided to close today (Sunday 2/7) due to the inclement weather - stay warm and enjoy the big game!

We’re extending our Restaurant Week special through Sunday 2/14! This lobster roll and a side of shrimp chips for $20.21. Order via our site or @caviar for pickup and delivery.

We took care of Valentine’s Day dinner for you! This is our DIY seafood tower with spicy rigatoni for 2, and a Hard Start chocolate cremeux for dessert. For $85, you’ll get: - 6 Blue Point oysters, cleaned and ready to be shucked with accompanying lemon and mignonette (plus a Grand Army branded oyster knife) - 6 littleneck clams, ready to be opened and assembled with nuoc cham, cilantro, and habanero... - 6 pieces of shrimp cocktail with cocktail sauce and herb aioli - Spicy Rigatoni kit for 2 - A Hard Start chocolate cremeux to share with strawberries We’re happy to shuck the oysters and clams for pickup orders. Order now from our online shop - link in bio. Pick up any time the weekend of Feb 12-14!

The sidewalk is shoveled (thanks @checcaevidente!) and the heaters are on! Oyster happy hour from now until 6pm, see you soon.

While we’re hunkered down for the snowstorm today, we’re planning what to eat this Sunday for the Super Bowl. May we suggest one of our epic shrimp cocktail platters? Available in 32 (shown here) and 64 piece versions, order on our site (link in bio) and feel free to inquire within if you’re looking for other quantities or maybe some batched cocktails, beer, or wine to go with it. Order by Saturday for pickup or local delivery on Sunday 2/7.

It’s decorative gourd season, so we gave the ubiquitous pumpkin spice latte a cheeky upgrade so that it drinks like a proper cocktail. Our frozen Praise the Gourd is made with vodka, cachaça, Bajan rum, chicory cold brew, housemade pumpkin purée, and almond milk with nuances of vanilla. Only on the menu for the next couple of weeks so swing by to try one soon. by our very own @mister_biggins.

Feeling those fall vibes in here. We’re open indoors and outside - see you this weekend!

Another gorgeous fall day out there. Check out opening weekend of the Atlantic Ave ArtWalk and stop by if you get thirsty and hungry! : @dos_perros2

Hot drinks are here! Our new Lovefingers drink is what happens when warm apple cider meets the hot toddy. Made with Alma apple quinquina, New York State apple brandy, bonded rye, amaro, black tea, honey, lemon, cinnamon. Featured in the NY Times this week by @robertosimonson. Named for the Silver Apples song.

In honor of this weekend’s @wellfleetspat virtual Oyster Fest this weekend, we’ve got Wellfleet oysters on the menu! Head over to their site tomorrow at 5pm to watch the 20th annual ShuckOff, then come by here for some oysters! by our pal @inahalfshellblog

Our pumpkin spice latte is so damn good, you too might want to live your best #PSLlife like our friend Jess. Our take on this notorious frozen fall beverage is no joke: made with vodka, cachaca, Bajan rum, chicory cold brew, almond milk and a housemade pumpkin spice puree, it drinks like a balanced cocktail. On the menu while the foliage lasts.

HOURS UPDATE! With the addition of indoor dining, please note our new hours: Mon-Fri, 4pm-12am Sat+Sun, 2pm-12am Also please note that outdoor seating finishes at 11pm on the dot in following with current state law. Hope to see you soon!

We will be open for indoor dining starting next Monday October 12th! Reservations are now open on @resy (you can also click reserve from our profile). Be sure to select your preference for an indoor or outdoor table. Looking forward to welcoming you, indoors or outdoors!

Sweater weather forever! (We can dream...)

@theoysterdiaries at it again

A lovely oyster afternoon with @theoysterdiaries and @big_rock_oyster

a little midweek pick-me-up