New York University's independent student newspaper, established in 1973.

Washington Square News

New York University's independent student newspaper, established in 1973.

Washington Square News

New York University's independent student newspaper, established in 1973.

Washington Square News

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L&W Oyster Company features classic seafood favorites in cozy environment

L&W Oyster Company opened at the beginning of this month during the middle of the craziness that was Hurricane Sandy. Owned by Eric Lemonides, Jason Weiner and Antonio Rappazzo, this up and coming Flatiron District restaurant is building a solid clientele.

According to Antonio Rappazzo, the concept behind L&W emerged in many different ways. Lemonides, Weiner, and Rappazzo are all avid seafood lovers, and Jason Weiner, head chef at L&W finds that there is a “purity, cleanliness and sexiness to the flavor of oysters.”

In addition, Rappazzo’s wife is from Maine and loves the idea and the simplicity of the food of New England’s lobster and clam shacks.

L&W is “that New England style seafood shack with a classy New York City oyster bar,” Rappazzo said.

Located on Fifth Avenue, between 28th and 29th streets, Rappazzo, Lemonides and Weiner said they believe the Flatiron District was the perfect location for this upscale Seafood Shack.

“With a great view of the Empire State Building and the classiness of Fifth Avenue, nothing gets more classic New York than that,” Rappazzo said.

Open for lunch and dinner, the restaurant has a distinguished serving style.

“We combine a twist on classic seafood dishes and sophisticated tastes with a fun and laid-back atmosphere,” Rappazzo said.

L&W shifts from a casual and relaxed atmosphere with napkin dispensers on the tables, serving classic New England dishes such as Oyster Po’Boys, Clam Chowder and a Lobster BLT by day to an elegant cloth napkin New York Oyster Bar at night. The dinner menu includes a Fresh Fish of the Day, Poussin “Under a Brick,” shrimp scampi and a classic steak.

Since its opening, L&W has been printing the menu everyday. Chefs Jason Weiner and David Belknap use the freshest and most seasonal fish from the markets and local ingredients in their food, as well as East and West Coast Oysters.

Gallatin sophomore Anthony Pearce Fernandes is a seafood lover and understands the concept behind L&W.

“I think in a place like Manhattan, L&W Oyster Co. makes a lot of sense as a restaurant,” Fernandes said. “Oysters and other seafood are meant to be enjoyed slowly and in a community setting.”

If you’re taking a stroll down Fifth Avenue and are hankering for some fresh seafood, try these L&W dishes:

A twist on the classic Maine Lobster Roll, the Lobster BLT ($21) is a popular item on the lunch menu. With fresh lobster, bacon, lettuce, tomato and a spicy sriracha mayo, this is a definite must-try.

If you’re a fan of fresh seafood, the Raw Bar is place for you. With Oysters priced at $3.50 each, Littleneck Clams for $2 each, and Jumbo Shrimp for $4 each, try a combo platter for a taste of seafood heaven.

If you want some hearty soup, try the Brooklyn Clam Chowder ($13) made with fresh clams, Brooklyn lager, pancetta and corn nuts.

L&W Oyster Co. is located at 254 Fifth Avenue. To make a reservation, visit www.landwoyster.com or call (212) 203-7772.

Paige Brott is a staff writer. Email her at [email protected]

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