Andrew Hopkins is executive chef at this 65-seat seafood-centric bistro. On the menu: fried oysters, shrimp and grits, a variety of mussel pots, seafood pasta, and clam strips. Cocktails with ingredients ranging from lychee to fresh herbs are offered. Open every day for lunch and dinner, and brunch on weekends.
Off-the-Menu Dinners 2013
Best Chef's Table (2012)
If you’re meeting a few friends at a restaurant (but would love the privacy of dining at home), then book Park 143’s elegant chef’s table. Its seating is both elevated and recessed to offer the illusion of privacy—but at Park 143, there’s an endless wine cellar, and none of the cooking and cleanup of home. That gets our vote!