One generally doesn’t associate fish with opulence. But the lavish new Lamia’s Fish Market, named for owner and restaurateur Lamia Funti (who was named for a Greek goddess) was actually conceived as an artistic showcase for her artfully presented coastal Mediterranean cuisine.
She says the concept behind LFM was to devise a menu “that’s just as fun and sexy as the environment. It was my long-time dream to create a restaurant with a seductive setting, designed with women in mind.”
The centerpiece is a fantastical mural by Michela Martello, depicting the tale of the mythological sea goddess Lamia, adorning an original brick wall. The space is lit by Sailor Jerry tattooed lighting fixtures, handed painted by artists Bryan Farrell and Elle Gregg. The walls also hold thematically appropriate artworks by Will Kurtz, John Coca, Dave Vasquez and Michael Delfino.
A self dubbed “seafood-centric eatery,” this plush Poseidon’s lair feels like a deep dive under the blue. Even the ceiling, an undulating incoming wave, incorporates a suspended coral reef installation, layering starfish with slabs of wood from Indonesia and Japanese fishing float lights. Conceived by former costume designer Dara Young, founder of Aviva Collective and 4FRONT Hospitality Development – who brought with her a unique background in costume design – it features a prodigious raw bar at its heart.
Mother of pearl displays, a living moss wall and a hand painted barnacle sculpture give you an idea of the commitment to theme here. While statues of water nymphs keep watch over guests enjoying a daily rotating selection of oysters and ceviches.
Even the bar, thoughtfully sourced from recessed salvaged portholes, deck lights, and steel, is the perfect nautical setting for sipping the specialty Mermaid Sangria, made with seasonal berries and cinnamon.
But for all the dazzle, the food easily rises to match it. There’s an intriguing selection of ceviches and crudos, as well as Madagascar prawns and red snapper taquitos. For the main event, diners are encouraged to pick their own fish from the ice laden bar and decide how they would like it prepared (just don’t be clever and ask for branzino wellington).
The kitchen was kind enough to share a couple of its signature recipes with us. But, really, you just have to go and see the place.
Salt Baked Fish
a whole fish at least 2lbs (preferably a branzino or red snapper)
rosemary & thyme
1lbs kosher salt
Stuff fish with sliced lemons, smashed whole garlic cloves, rosemary and thyme
Set it aside
Beat 3 egg white until stiff
Add one pound of kosher salt to the egg whites, fold slowly
Put a layer of the mixture on a pan large enough to cover the bottom of the fish
Place the whole fish on top
Cover the fish with the mixture until fish is completely covered
Set the over to 400 degrees
Bake the fish for 20 minutes
Take it out
Let it sit for a couple of minutes
Smash the hard salt cover
Enjoy with your favorite side
1/4 cup sherry wine vinegar
1 tablespoon finely minced shallot
1 teaspoon la-yu chili oil
1/4 teaspoon freshly ground pepper
Pickle diced red onions and Persian cucumbers on the aide
Mix all ingredients together (but the onions and cucumbers)
Let it sit for an hour
Pour the mignonette on top of oysters
Dress with picked onions and cucumbers