Our one-of-a-kind market-to-table experience — straight from the ice to your plate.
When you arrive, head straight to the fish counter. Slip a plastic bag over your hand like a glove and browse glistening piles of the day's catch — whole red snappers, branzini, king crab, and everything in between.
Grab what catches your eye — fistfuls of sardines, a pair of lobster tails, jumbo shrimps. Keep each type of seafood in its own separate bag so they can be weighed and priced individually.
Bring your selections to the front counter. Choose how you'd like each item prepared — grilled with olive oil and herbs, breaded and fried, sautéed with garlic, or take it home raw from the market.
Grab a table, crack open the wine or beer you brought (we're BYOB), and wait for your name to be called. Your seafood arrives screaming hot, expertly charred, and lashed with olive oil.
Astoria Seafood was founded in 1993 by Spyros Christakos, carrying forward a family legacy that traces back to his grandfather's Mediterranean fishing heritage. What began as a wholesale fish market serving restaurants and chefs throughout New York evolved into something singular.
By the early 2010s, a kitchen was added and the signature concept was born: customers select from the day's ice-displayed catch, items are weighed and seasoned at the counter, then prepared fresh — grilled, fried, or sautéed. No frills, no fuss, just incredible seafood served with heart.
"A New York City rite of passage."
"The undisputed best part of a meal here is right at the beginning, when you and your friends slip plastic bags over your hands and grab whole red snappers, fistfuls of sardines, and debate the number of scallops you need."
"A seafood-lover's paradise. The grilled seafood is very good, expertly charred and lashed with olive oil and garlic, the fried dutifully golden and screaming hot."
"Once mostly a market with a single cement table, has become a bustling space where Greek music plays."
"Diners select their seafood from glistening piles on ice and have it weighed and cooked. The grilled seafood is expertly charred and lashed with olive oil and garlic."
"I had the best scallops of my life here, as well as fabulous calamari, grilled shrimp and mussels with a yummy red sauce."
"The crowd here is one of the most multicultural in the city, proof that inexpensive seafood in a hot room with less-than-zero frills brings people from all walks together."