Happy Superbowl Sunday! Today, all our locations are CLOSED for us to celebrate our staff party. Swim in tomorrow for Happy Hour! Have a great night with your friends and family! 

Happy Superbowl Sunday! Today, all our locations are CLOSED for us to celebrate our staff party. Swim in tomorrow for Happy Hour! 

Have a great night with your friends and family! 

Happy Hump Day! Can you believe it’s a week away from Thanksgiving? What’s your favorite Turkey Day dish? 

Tweet us at @themermaidnyc My favorite #TurkeyDayDish is __________________ 

(Source: chufella)

A couple of weeks ago, Chef Michael got to film with the awesome Kelly Choi from Eat Out NY. 
Check out the video below & see our yummy Summer Dish: Fried Green Tomatoes w/ jumbo lump crab salad, serrano & smoked jalapeño tartar sauce.
Enjoy!

Special at the East Village tonight: pan roasted salmon w/ tomato basil tabouli, cucumber mint lemon yogurt $26 #food #themermaidnyc #nyc #restaurant (Taken with Instagram at The Mermaid Inn)

Special at the East Village tonight: pan roasted salmon w/ tomato basil tabouli, cucumber mint lemon yogurt $26 #food #themermaidnyc #nyc #restaurant (Taken with Instagram at The Mermaid Inn)

Happy Hump Day, Merpeeps! Wouldn’t you be thrilled to get this cake? We’re sure digging it. Any bakers out there? Delivery please? 

Happy Hump Day, Merpeeps! Wouldn’t you be thrilled to get this cake? We’re sure digging it. 

Any bakers out there? Delivery please? 

(Source: littlefoxpaws)

It’s Spring in the city and here’s another dish from our menu for you to make at home. Chef Michael Cressotti’s RECIPE is below…
Pan-seared idaho trout w/ fava beans, beach mushrooms & guanciale

 serves 2
 
For the trout:
2 (8 ounce) trout fillets boneless
1 tbsp grapeseed oil (for sautéing)
 
For the vegetables:
1 cup white beech or honshimiji mushrooms
2 tbsp dice guanciale
½ cup fresh blanched fava beans
 
For the garnish:
Drizzle Extra Virgin Olive Oil
Peashoots
Maldon Sea Salt
 
Method: In a large sauté pan heat the grapeseed oil until begins to smoke, season the trout filets with salt and pepper, and sear in sauté pan 3 minutes per side. Remove from sauté pan and let rest. In the same sauté pan render the guanciale, when crisp add the mushrooms and fava beans, season with salt and pepper. Place the mushroom mixture in the center of a large serving plate, top with the trout and finally garnish with the olive oil, peashoots and maldon sea salt.
 If you make it at home, please send us your pics! 

It’s Spring in the city and here’s another dish from our menu for you to make at home. Chef Michael Cressotti’s RECIPE is below…

Pan-seared idaho trout w/ fava beans, beach mushrooms & guanciale

 serves 2

 

For the trout:

2 (8 ounce) trout fillets boneless

1 tbsp grapeseed oil (for sautéing)

 

For the vegetables:

1 cup white beech or honshimiji mushrooms

2 tbsp dice guanciale

½ cup fresh blanched fava beans

 

For the garnish:

Drizzle Extra Virgin Olive Oil

Peashoots

Maldon Sea Salt

 

Method: In a large sauté pan heat the grapeseed oil until begins to smoke, season the trout filets with salt and pepper, and sear in sauté pan 3 minutes per side. Remove from sauté pan and let rest. In the same sauté pan render the guanciale, when crisp add the mushrooms and fava beans, season with salt and pepper. Place the mushroom mixture in the center of a large serving plate, top with the trout and finally garnish with the olive oil, peashoots and maldon sea salt.

 If you make it at home, please send us your pics! 

Mermaid RECIPE: Cast Iron Jumbo Prawns

Hello Merpeeps! 

We wanted to pass along the recipe to one of our tasty new spring dishes.
This one is simple and oh so good.

Go on, impress your Mermaid lover or friends or friend who may or may not be a lover. We won’t judge.

Eat well!

Mermaid Recipe: cast iron jumbo prawns with bagna cauda & bread crumbs - serves 2  -

Chef Michael Cressotti


 

For the Prawns:

6 (10-20 count) head on shrimp, tail shell peeled and deveined
 (Try the Lobster Place in Chelsea Market)

 

For the Bagna Caulda:

3 tbsp clarified butter

3 canned anchovy filets

1 clove minced garlic

1 shallot minced

Juice of one lemon

 

Garnish:

2 tbsp toasted breadcrumbs

Zest of one lemon

 

Method:

In a small sauce pan over LOW heat combine clarified butter, garlic, shallot, anchovy and lemon zest, warm on low heat until garlic and shallots are translucent, and the anchovies are slowly melted.

 

Sauté the shrimp over high heat in cast iron skillet, 2 minutes per side and reduce heat, and add the bagna caulda mixture and garnish, serve at once.

 

 *Please let us know if you make them! You can post your pics here or on Instagram and tag them #themermaidnyc