Point Seven is a contemporary, seafood-driven restaurant located inside the MetLife Building at 200 Park Avenue, just above Grand Central Terminal. Led by chef Franklin Becker, the menu highlights global coastal flavors with a serious raw bar program and refined technique. Expect chilled seafood towers, market oysters, crudos and ceviches alongside composed plates like seared scallops, grilled whole branzino, lobster-centric specialties, and seasonal vegetable sides. The wine list favors crisp, mineral whites and classic old-world pairings, while the cocktail program leans bright and maritime with citrus, saline and herbal notes that complement shellfish and raw preparations. The room feels sleek and urbane—seafoam and deep-blue tones, wood and stone accents, and a prominent raw bar—drawing a lively after-work crowd as well as destination diners. Service is professional and attentive, with an emphasis on pacing for business lunches and pre- and post-commute dining given its direct access to Grand Central. Private dining is a strong suit: Point Seven offers a well-appointed private dining room suited to executive dinners, client entertaining, and celebratory gatherings. The events team builds custom prix-fixe menus (including raw bar displays), accommodates dietary needs, and can provide curated wine pairings and AV support. Full and partial buyouts are available for larger corporate receptions, with flexible floor plans for seated or standing formats. Proximity to major transit, reliable execution, and a polished atmosphere make Point Seven a convenient, upscale choice for seafood lovers and groups alike.
