Yonkers NY waterfront home to new Sea Fire Grill restaurant
Video shows the new Sea Fire Grill which opened on the waterfront in Yonkers. John Meore/lohud
- Popular NYC restaurant group brings seasonally inspired seafood, prime dry-aged steaks to new Yonkers location.
- The Benjamin Restaurant Group opens second Westchester spot with The Sea Fire Grill in Yonkers.
It’s not easy to transform an iconic 16-year-old property like X2O Xaviars on the Hudson in Yonkers into something else just as impressive but Benjamin Prelvukaj and Benjamin Sinanaj, owners of the Benjamin Restaurant Group, have done just that with The Sea Fire Grill, which opened Oct. 9.
This is their first Sea Fire Grill in the suburbs — they’ve been on East 48th Street in Manhattan for 13 years — and their second restaurant in Westchester; the first being Benjamin Steakhouse on Hartsdale Road in White Plains, which opened in 2010.
It’s also the company’s ninth restaurant — the Ardsley residents own three places in Manhattan (Benjamin Prime, Benjamin Steakhouse, The Sea Fire Grill) and four spots in Japan (two in Tokyo, one in Kyoto, one in Osaka) with a fifth to open sometime next year in Nagoya.
So what’s different at Sea Fire Grill in Yonkers?
Thanks to its historic waterfront perch, with 180-degree views of New York, the Hudson, and downtown Yonkers, the sought-after scenery is the same. But now, it’s amplified thanks to an 18-seat bar which took over the space previously occupied by the restaurant’s bathrooms (yes, X2O had the best bathroom sink views).
The bar, which used to be to the right of the entrance and in its own room (along with a sushi bar), is now front and center to the left with the postcard-perfect Manhattan skyline behind it. Walking past it is now a must for entering the dining room (more about that in a minute).
The room, which offers the perfect position for watching the sun set, also features two booths and three high-tops, the latter of which are paired by the wine display.
Offering customers a highly curated wine list has always been a top priority for the Restaurant Group and here, its beauty stands front and center as a design element all its own thanks to a display from longtime partner Wine Enthusiast (the wall features 3,500 bottles).
Another big change is the configuration of the private dining spaces, designed, along with the entire restaurant, by Masakazu Abe of Pico Innovate, Inc. What, as mentioned earlier, had been the Dylan Bar, lounge area and sushi bar, is now a private dining room that can be separated into The Alcove Room, with seating up to 20, and The Board Room, which accommodates up to 28.
The third floor space has also been significantly altered with a new ceiling, new sound system and the same custom-made-from Europe upholstered beige/tan chairs with blonde wood and white tablecloth topped tables you’ll find in the main dining room. It’s also now more closed off (before it was open to the floor below) and features another wine wall. Most significant: there’s a sliding door which can turn what’s called The Hudson Room into two spaces: The Hudson Room North and The Hudson Room South.
As for the main dining room, the layout is similar to its previous incarnation — the same picturesque vistas, the same attention to detail and the same capacity (up to 200) — but now has new circular booths, new custom furniture, custom drapes (also from Europe), a new ceiling, new light fixtures, new floors, new sound system and a glass window, emblazoned with the restaurant’s name, which offers a view into the bar area.
In a homage to Yonkers, there’s artwork celebrating the Hudson, with cityscapes set against water.
Details on Yonkers Sea Fire Grill menu
It’s no question the two Benjamin’s, as brothers-in-law Prelvukaj and Sinanaj are often referred to as, know and understand how good food, paired with an elegant ambiance and well-curated wine list, can win over diners. After all, they both started as busboys and servers before founding their group in 2006.
Under the direction of executive chef Arturo McLeod, the menu celebrates contemporary American seafood crafted from top ingredients. The menu is similar to The Sea Fire Grill in Manhattan but with more meat dishes.
Signature offerings include traditional caviar service, seasonally-inspired fresh catches, prime dry-aged steaks and chops (what Benjamin Steakhouses pride themselves on) and an impressive raw bar including colossal shrimp, oysters and Long Island Little Neck clams. Sample entrees include Mediterranean branzino, Yellowfin tuna, Scottish salmon, Squid ink spaghetti with lobster and cherry tomatoes, Porterhouse for two, Tomahawk steak and rack of lamb. Eventually, the menu will include sushi.
Sinanaj, a longtime Westchester resident, said he loves the area (and his customers) and is thrilled to bring a new experience to Yonkers. It’s why, when he heard the space was available, he jumped at it, and why, he and his brother-in-law are so excited to bring “exceptional seafood, premium steaks, and unparalleled hospitality” to the area.
Said Sinanaj: “We’re thrilled to contribute to the rich culinary scene of Yonkers and ensure every guest leaves with a memorable dining experience.
“Westchester needed a good seafood place; this is the best and we hope people enjoy it.”
If you go
Address: 71 Water Grant St., Yonkers, 914-614-4369, theseafiregrill.com
Hours: 4 p.m. to 10:30 p.m. Tuesday to Sunday; for lunch Saturdays and Sundays from noon to 4 p.m.
Good to know: Sushi is to come, as are a few brunch additions to the lunch menu.
Private dining: There are five opportunities for private and semi-private rooms. The main dining room can accommodate 160 to 200; the Balcony Room features outdoor space for 22 to 24; The Hudson Room (on the third floor) offers flexible options (meaning it can split in half) accommodates 60 to 80 (36 to 48 when split); The Alcove Room serves up to 20 and The Board Room caters to up to 28. Each room has its own built in audio sound system.
Like wine? There are 3,500 wines in the wine display on the first floor. Overall, the restaurant boasts more than 6,000 vintages from around the world. The goal is to eventually have 10,000.
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Jeanne Muchnick covers food and dining. Click here for her most recent articles and follow her latest dining adventures on Instagram @jeannemuchnick or via the lohudfood newsletter.
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