64 Charles Street
New York, NY 10014 - Map it
(646) 486 2185

Mastercard, Visa, Amex

Open Mon -Sat
Lunch 12pm-3pm Dinner 6pm-11pm
Sunday 12pm - 4 pm

No Reservations | Take Out Available
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Maine in New York (+ The Five
Best Lobster Rolls in NYC)

Paul Liebrandt Picks the Best
Downtown Lobster Roll

Mary’s Fish Camp Lobster Roll
Supremacy Reaffirmed

The Platt 101 Best Restaurants

In summertime, lobster rolls aren’t
just a Maine event. But which is
New York’s best?

Review: Time Out New York

Review: New York Magazine

Review: 10 Best

Review: AOL Cityguide

Review: Time Out New York

A seafood shack that's more
like a diamond than a pearl

Review: Time Out New York

New York Magazine: Roll Playing

Michelin Guide Recommends

ZAGAT Guide Rating


anchor on a loooong rope

lobster roll photo
Photo: Lydia Hudgens
The Stripe: Maine in New York (+ The 5 Best Lobster Rolls in NYC)
No. 1: Mary’s Fish Camp

"My #1 lobster roll in the city is from Mary’s. This is a big statement, but it’s the perfect balance of lobster, mayo, spices, and magic. The recipe actually reminds me quite a bit of my favorite lobster roll at home (Dennis, MA…) from Sesuit Harbor Cafe. And the bun is wonderfully light and fluffy. Bliss. My only complaint is that they do not take reservations (I’m someone who likes to plan ahead, and who doesn’t love waiting… the good thing is that there are lots of cute bars nearby, so I recommend going early, putting your name in, and heading to one of the West Village’s many spots for drinks.)"

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lobster roll photo
Photo: Melissa Hom
Paul Liebrandt Picks the Best
Downtown Lobster Roll
No. 1: Mary’s Fish Camp

DISH: Lobster roll with shoestring fries, $30.
TASTE: 9 "The lobster is cooked very nicely. Sweet fragrance of the lobster was there. Very mayonnaise-y with seeping, salty juices from the lobster. Very similar to Pearl's. No celery. I'm going to have another bite, I like it so much.
PRESENTATION: 4 "The best bun, toasted on all sides. A generous cut on the lobster. Fries could have been cooked a bit more. I like the lemon garnish; the plush of lettuce was a nice touch."
BONUS: 4 "The guy weighing the lobster roll in front of you, love it. You're always going to get a consistent amount. From a professional point of view, I respect that."
TOTAL: 17
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lobster roll photo Gridskipper
Mary's Fish Camp Lobster Roll Supremacy Reaffirmed
by Joshua David Stein

The other night we went to Mary's Fish Camp in the West Village. Though we've loved their lobster roll in the past, it was time reexamine their claim of primacy in the arena of lobster rolls. The big three are always Mary's, Pearl and Mermaid Inn. Recently, Urban Lobster opened up on Houston and entered into the claw-fight. Sure other places have lobster rolls but to frequent them is akin to going on a hajj and stopping at Medina. So yeah the holy trinity. Any knowledgeable epicure can immediately dismiss Mermaid Inn for the half-assed lobster sandwich they put together.
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NY Magazine cover New York Magazine
The Platt 101 Best Restaurants

No. 58: Mary’s Fish Camp

Two stars for this haute Village fish shack because, well, the food’s just awfully good. The seafood soups and stews are uniformly nourishing, and the estimable lobster roll is so bulky (it’s accompanied by a thatch of straw fries) it looks like it should be defused rather than eaten. Possibly Mary’s isn’t quite as good as Pearl’s, as many grizzled old salts in the Village insist. Then again, maybe it’s better.

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lobster roll photo
(Photo credit: Kenneth Chen)
Roll Call
In summertime, lobster rolls aren’t just a Maine event. But which is New York’s best?
by Rob Patroniten

Price: Market price
Pros: “This is better than Pearl’s,” said a young aficionado, approximately 12 years old, as he tucked into the lobster roll here. He wore a pink polo, Burberry sweater, madras shorts, and Louis Vuitton sandals. Who are we to argue with a source like that? The recipe is simple—just some titanic hunks of supremely fresh lobster given the Hellmann’s treatment, with a fine dice of celery and a...
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Time Out Eating & Drinking cover
(Photo credit: Kenneth Chen)
Time Out New York

In early 2000 Pearl Oyster Bar partner Mary Redding struck out on her own and set up shop amid the West Village's genteel brownstones. Fun and low key, Mary's captures the spirit of an informal coastal Florida seafood house, only without shrimp peelings on the floor. The space is tiny, with a central counter surrounded by a scrum of tables, so it's easy to check out what other people are having. Whole fish such as red snapper, daurade or tilapia is simply prepared; stuffed with fresh herbs, then cooked quickly at high heat to ensure the flesh is flavorful and moist. Lobster gets star treatment - either in a roll, grilled or as an ample component of a deconstructed potpie (huge hunks of meat in a decadently rich sherry-cream reduction.) Take on the tall, gooey hot fudge sundae for dessert-you'll be in good company.
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(drawing of a lure)
New York Magazine

World-class lobster rolls, silken clam chowder, and fragrantly moist, herb-stuffed whole fish.
Here's a tip for anyone who's ever paced up and down Cornelia Street waiting for a vacant stool at Pearl Oyster Bar: The West Village is now home to two sources of world-class lobster rolls, and fragrantly moist, herb-stuffed whole fish. One of Pearl's chef-partners left to open this sunny corner spot equipped with a tin ceiling, a curved stainless-steel counter (ten tables, too), and new additions to the Pearl repertoire, like a lush, sherry-enhanced lobster potpie.
Recommended Dishes: New England clam chowder, lobster roll, whole grilled snapper, lobster pot pie
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photo of restaurant exterior
10 Best

Greenwich Village: Located on the bustling corner of West Fourth, this fish camp serves up seafood so fresh it's as if the restaurant were situated waterside, right at the dock where fishermen return from the sea. Starting with the freshest ingredients, Chef Mary Redding delivers perfectly prepared dishes, such as lightly battered fried shrimp, lobster knuckles with drawn butter, pan-seared Atlantic salmon, and lobster rolls with large chunks of mayonnaise-dressed lobster on buttered hot dog buns. Beware: lines can be long, so it's worth arriving early to stake a claim on a prime table. Reservations not accepted. Takeout available.
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AOL Cityguide
by Yon Motskin

Redding is certainly sitting on the dock of the bay. That's Mary Redding, not Otis. Instead of watching the tide wash away and wasting time, the Mary's Fish Camp owner is eyeballing the massive lineups outside her tiny upscale seafood shack, trying to find a way to defy physics so everyone can fit.
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Time Out New York cover
Time Out New York
by Mitchell Davis

After Pearl Oyster Bar partners Mary Redding and Rebecca Charles split up, Redding decided to open her own West Village seafood restaurant. But fans hoping Mary's Fish Camp would alleviate the crunch at Pearl quickly realized they were out of luck: The new restaurant has developed an obsessive fan base of its own, ensuring lines out the door every night-just like at Pearl. Once you get inside, you'll notice...
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photo of restaurant interior
Citysearch
A seafood shack that's more like a diamond
than a pearl.

The Concept
In 1997, Mary Redding turned a taste for shellfish into big business at Cornelia Street's Pearl Oyster Bar. After splitting from Pearl, Redding has opened what may be the city's ultimate meta-restaurant: a simple corner spot intended to suggest a charmingly ramshackle mess hall at a Florida fish camp. Rod-and-reel rental prices and a list of "rules" on the backs of the menus make the conceit convincing and fun.
The Food
Seafood prepared with a keen sense of how to...
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(drawing of crawdad)
Time Out New York

You know you're in the right seafood spot when Esca chef Mario Batali is downing oysters at the next table. The lobster pot pie here is so delicious that it sells out, but if that happens, don't fret. Start off with tender fried oysters and a chowder loaded with clams, and follow up with any of the fish dishes: salmon crisply sautéed or a fragrant, herb-stuffed whole fish. But the best thing about Mary's (other than the hot-fudge sundae) is the casual vibe. It's the perfect place to come after a hard day's work--even if you work at Babbo.
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New York Magazine masthead
New York Magazine
Roll Playing
by Adam Platt

Part dockside shanty, part upscale seafood boîte, Mary's Fish Camp on West Fourth Street appeals to the inner lobsterman lurking in every serious eater.

Like lots of married couples, my wife and I live our lives within a pattern of subtle compromise and disagreement. She is slim and well-put-together; I'm large and unkempt. She considers my outlook on the world to be amusingly relaxed; I consider hers...
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Michelin Guide page
Michelin Guide

Mary Redding opened this tiny Florida-style joint in a West Village brownstone in 2000. Her lobster rolls overflow with succulent of meat, slathered in mayonnaise and piled upon a buttered hot-dog bun-- they might be messy, but they sure are good! Other selections such as clam chowder and conch fritters recall Key West cuisine, while lobster pot pie and Chatham cod filet pay homage to the maritime bounty of New England. Take a seat at the counter, where you can watch the chefs shucking your oysters with lightning speed. Meat-lovers, however, need not apply; Mary’s only serves seafood.
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Zagat Guide logo
ZAGAT Rating

Bringing the “salt air” of Maine to the West Village, this “funky little hole-in-the-wall” offers a “simple” “clam-shack” menu led by the “mother of all lobster rolls”; trade-offs include “no reservations”, “long lines” and seating akin to “steerage on the Titanic”, but ultimately this “compact marvel” is more than “worth it.”

Stats: 93% liked it
Seafood Rank: 12 of 158
West Village Rank: 22 of 224

FOOD: 25
DECOR: 14
SERVICE: 19
COST: $4
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© Mary’s Fish Camp 2012 except press clippings or unless attributed otherwise.
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