{"id":221950,"date":"2025-09-12T22:10:27","date_gmt":"2025-09-12T22:10:27","guid":{"rendered":"https:\/\/www.europesays.com\/us\/221950\/"},"modified":"2025-09-12T22:10:27","modified_gmt":"2025-09-12T22:10:27","slug":"new-nyc-british-seafood-restaurant-deans-is-opening-in-2026","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/221950\/","title":{"rendered":"New NYC British Seafood Restaurant Dean\u2019s Is Opening in 2026"},"content":{"rendered":"

The duo behind NYC London-leaning King<\/a> is opening a new British seafood restaurant right next door in Manhattan. Co-owners chef Jess Shadbolt and Annie Shi are opening Dean\u2019s at 213 Sixth Avenue, near King Street, in Soho in winter 2025 or early 2026.<\/p>\n

In the past year, New York\u2019s been undergoing an ongoing seafood moment<\/a>, too: the reboot of Lundy\u2019s<\/a>; Dame and Lord\u2019s team\u2019s Crevette<\/a>; restaurateur John McDonald\u2019s Seahorse<\/a> (opening later this month); etc. The Dean\u2019s duo \u2014 combined with King co-founder Clare de Boer \u2014 has been on an expansion tear since they opened<\/a> their original restaurant in 2016. Shi opened her own Chinatown wine bar Lei<\/a>, in June. Before that, the trio opened an all-day pasta restaurant, Jupiter<\/a>, in Rockefeller Center in 2022. De Boer currently runs Stissing House<\/a>, which she moved to upstate in Pine Plains, New York, in 2022. The cookbook for their inaugural restaurant, which they opened<\/a> in 2016, King Cookbook<\/a>, comes out in November.<\/p>\n

Dean\u2019s is all about British seafood, inspired by Shadbolt\u2019s hometown of Aldeburgh, Suffolk, in England. \u201cAs you get older, you start to feel: \u2018I\u2019ve certainly found a feeling of real nostalgia for British cooking,\u2019\u201d she says. \u201cThis is a combination of bringing together my love of fish and bringing a new perspective of that food to New York City,\u201d with inspiration drawn from British coastlines she knows well. \u201cVery simple, but classic and heritage,\u201d she adds. \u201cDelicate cooking.\u201d<\/p>\n

In fact, the restaurant is named after a dayboat fisherman from her British seaside town, Dean Fryer<\/a>. She describes him as the \u201clast remaining dayboat fisherman on the beach,\u201d from whom she and others would always purchase their seafood through the years. (Fryer has an open invitation to attend his namesake restaurant\u2019s eventual opening; he was originally nervous about flights, Shadbolt recounts, but he eventually said he\u2019d come.)<\/p>\n

The table-service restaurant will offer raw seafood, including oysters, which Shadbolt delightfully hopes to serve from the kitchen door; grilled Scottish langoustines doused in parsley butter; stargazy fish pie (a Cornish-style baked dish where fish peek out of the crust); boiled ham; mackerel and potato salad; and more. Desserts can include marmalade tarts, treacle pudding (a steamed sponge cake made with this molasses-like syrup), and baked-to-order chocolate fondants (\u201cWe like puddings in the U.K. that stick to your ribs,\u201d she says).<\/p>\n

The centerpiece of the kitchen is the AGA cooker<\/a> (which stands for \u201cAktiebolaget Gas Accumulator\u201d), which will be visible through the open kitchen. Shadbolt calls the cookers \u201cBritish institutions\u201d and \u201cthe hearth and the heart\u201d of homes. The picturesque enamel cast-iron stoves are known for their high-temperature and slow cooking.<\/p>\n

\u201cI think it\u2019d be lovely to showcase this beautiful piece of British heritage,\u201d she says, \u201cand do some dishes that are hopefully quite unseen in the city but in very gentle, delicate, simple ways.\u201d The potted shrimp with hot butter crumpets will be made on the contraption.<\/p>\n

Shi will oversee Dean\u2019s drinks. The list will focus on sparkling wines from the U.K., and spirits, plus the requisite Guinness. Cocktails include takes on the Pimm\u2019s Cup, the Black Velvet with beer and English sparkling wine, and a gin martini made with Fishers gin<\/a> (which is made in Aldeburgh) and Maldon sea salt.<\/p>\n

Dean\u2019s space itself is small \u2014 1,000 square feet, with a capacity to seat 32, of which six seats will be at the bar<\/a>.<\/p>\n