Eric Hara's Pier 9 Makes A Splash In Hell's Kitchen

Executive Chef Eric Hara debuts a seafood restaurant adjacent to his popular 9 Restaurant

New York; March 2, 2011) - On the heels of 9 Restaurant's successful opening, Executive Chef Eric Hara is set to open a new seafood restaurant, Pier 9, on Monday, March 7, 2011, in Hell's Kitchen. Located in the former Agua Dulce space on 9th Avenue between 53rd and 54th Streets, and adjacent to 9 Restaurant, Pier 9 will feature the freshest daily selection of seafood for dinner and weekend brunch within a nautically-inspired space.

"I'm going to be serving the type of seafood people crave with a special spin. Think Lobster Rolls overflowing with meat and Crab and Shiitake Arancini with Spicy Tartar Sauce," says Hara. Pier 9's menu will also feature 'Chicago Style' Foot-Long Lobster Hot Dogs, Giant West Coast Oysters, a fully stocked Raw Bar, and fresh house-made Holey Cream� Doughnuts. "This is going to be a neighborhood place where you'll be comfortable using your fingers to eat," comments Hara.

Boldly accented and stylishly relaxed, Pier 9 will be decked out in water stained driftwood, seashell colored floor tiles, repurposed sails, and wall tiles that evoke a sense of glistening blue-green ocean waters. Street-side garage doors will open to a sidewalk dining area in the warmer spring and summer months. Past the entryway, a long marble bar leads into the main dining room, downstairs dining area, and a private outdoor patio.

"Hell's Kitchen is such a vibrant, fun community. Everything at Pier 9 from the food to the cocktail list and the vibe of the restaurant is going to really reflect the attitude of the area," says Partner Chris Lamotta.

Signature cocktails include a "By Sea Martini" made with Double Cross Vodka and Homemade Seaweed Brine, stirred and served with a Raw Oyster; a "By Land Martini" made with Karlssons Potato Vodka, Black Truffle Brine, Blue Cheese, and Truffle Stuffed Olives; the "Dark n Stormy" made with Goslings Black Sea Rum, Ginger Beer, and Fresh Lime; and the "Lucky Lemonade" made with Bulldog Gin, Yuzu Juice, and Soda.

Beer selections range from a special daily cask conditioned beer to bottles including "Shipyard" Blue Fin Stout from Portland, "Jever" Pilsner from Germany, and "Kwak" Ale from Belgium, as well as a choice of draft beers, and large format beers in 3 and 6 liter pours. Featured wines will be sourced from fishing communities and wineries located on coastal waters around the globe allowing for the ideal seafood and wine pairings.

Pier 9 will be open nightly for dinner beginning on Monday, March 7, 2011 and weekend brunch as of Saturday, March 12, 2011. Dinner will be served Monday - Wednesday from 5 p.m. - 11 p.m., Thursday - Saturday from 5 p.m. - Midnight, and Sunday 6 p.m. - 9:30 p.m. Brunch will be served Saturday from 10 a.m. - 3:30 p.m. and Sunday 10 a.m. - 5 p.m.

About Pier 9
Pier 9 is the sister restaurant to neighboring 9 Restaurant, owned by Veteran Restaurateurs Sal Romano, Tony Romano, Chris Lamotta, and Executive Chef Eric Hara. Hara, who was most recently the executive chef at The Oak Room at The Plaza Hotel, and davidburke & donatella, is at the helm serving a tempting array of fresh seafood in a stylishly appointed neighborhood restaurant.