Dear Friends,

We hope you enjoyed your holidays and we want to wish you a happy and healthy new year! 2009 was a wonderful year for us here and we’re excited to kick off another great year and look forward to seeing you very soon in 2010. We know that many of you enjoyed our half-price sparkling special this past week, so we’ll be encouraging a little more celebration as we head into the new decade: on Monday nights we’ll continue to offer half-priced bottles on sparkling wine and champagne. Our weeknight oyster happy hour will also continue: from 5-7 PM, Monday through Friday, all oysters are $2 each. The blueberry gimlet remains a staple and the blueberry margarita a recent favorite, but we’ll be trying out some new cocktails throughout the month so come on in and warm up!

We had a wonderful holiday party for our staff on December 14th at Bowlmor where we were all surprised and even a little appalled at who has and hasn’t got game. I purposely bowled badly and my team still won. But we all had a great time and there were prizes for both best and worst bowlers. My staff, who apparently thinks I don’t have enough tattoos, got me a gift certificate to New York Adorned so watch for some fresh ink in my future. Any ideas on what to get, post them on our Facebook page (but keep it clean, please). If I choose your suggestion for my tattoo, you will be contacted via email and receive a $50 gift certificate to the restaurant.

January promises to be another busy month and I’ll be filming several more pieces with Toni Senecal (above, enjoying lobster meatballs!). The Toni ON! New York show airs on WPIX on Saturdays at 7:30PM and Sundays at 11:30AM. Keep an eye out for the segments on January 9th and 16th.  As always, you can find us and follow us on Facebook and Twitter. We are open 7 days a week for lunch and dinner, and we will do our best to accommodate reservations for groups of 8 or more. If you are interested in private parties, catering, or learning how to shuck oysters, email or call us at 212-343-3236.

All the best,

Ed McFarland