The Yacht Club Sails Into Chelsea

1. It’s a Crew restaurant through and through, despite the lack of water on all sides.

The Yacht Club is fully landlocked, with multiple floors and two levels of patio dining. The main dining room is a slightly more elevated experience, while the outdoor bi-level Lido Deck boasts a more casual “poolside” vibe.

The Yacht Club is larger than all other Crew restaurants combined, Pincus says, which means the dining area can accommodate much larger parties and the kitchen can put out dishes they wouldn’t otherwise have the space to cook up on this level.

“I’m seeing The Yacht Club as our new flagship,” he says. “We’re taking all of the ambition of all of our restaurants combined and really thinking about this as the next generation of what we’re doing.”

2. Nostalgia, both real and imagined, played a big role.

For Pincus, nostalgia for a type of club he’d never even been to was a driving force when it came to the design of The Yacht Club.

“I grew up in the ‘70s and ‘80s when there was this idea of the yacht club. I didn’t get to go to one, but I had an idea of what it was like, so we built this imagined nostalgia based on that: living the good life, overlooking the water, getting off your boat,” he says.

This picture comes to life through lots of mahogany, walnut, and brass elements, as well as yacht artifacts and archival photographs of the group’s other historic ship venues. You’ll also find large, half-circle booths upholstered in shades of blue, and wraparound windows to show off the views.

3. Lobster three ways, a bespoke oyster, and Yacht Tots? Don’t mind if we do.

The menu, unsurprisingly, leans heavily toward seafood. Perhaps most exciting is their lobster, served three ways: in a roll, as lobster frites, or in a salad with romaine, fennel, and cherry tomatoes, all of which are prepared à la minute.

“They’re just incredible. I’ve gained 10 pounds testing the lobster alone,” Pincus says.

Rounding out the menu, from Crew culinary director Kerry Hefferman, are housemade oyster crackers, heritage onion rings, and seafood platters brimming with oysters, ceviche, and shrimp. And don’t miss the signature “Yacht Tots,” piled with 30 grams of Steelhead roe, crème fraîche, and pickled red onions. There’s also a more classic caviar service, plus butter-roasted skate wing, a tomahawk steak for two, and lumache with littleneck clams.

For dessert, there’s cherries jubilee, buttermilk panna cotta, a seasonal layer cake, and rhubarb ice cream.

“I’m imagining people having really decadent and enjoyable lunches and dinners here, and we built the menu around that concept. It’s not a fine-dining restaurant, but it’s an elevated coastal club experience,” Pincus says.

Plus, after more than 10 years in the oyster business, Crew finally has their own variety. It’s called the Sailor Baby, and the team has been working on it since last year.

“We really wanted a deep cup, like you get from a West Coast oyster, but at a manageable size. It’s both approachable and not too big, not too small, with a meaty texture, with a nice little bit of brine and a nice balance of sweetness,” says Pincus.

4. The espresso martini may make you a convert.

At The Yacht Club, the cocktail list focuses on martinis, Negronis, and a section of crushable drinks they’ve dubbed “Day Chasers.” The list is the brainchild of Anthony Gorchal, formerly of The Fulton by Jean-Georges, Mercado Little Spain, and Jean Georges’ Tin Building.

The espresso martini is particularly worthy of your attention. It made a convert out of Pincus, after all.

“I never thought I’d be excited about it, because I’ve basically looked down on [espresso martinis] forever, but it’s the best espresso martini I’ve ever had in my life. It’s made with Tequila, which changes the game completely,” he laughs.

The Negronis include a tropical take called the Island, made with rum, and a Negroni sbagliato. The day chasers are perhaps best exemplified by the Mambo La Sirene, made with vodka, creme de cassis, raspberries, and lemon. Also on the list are buckets of beers (Miller High Life, anyone?), large-format cocktails served in a giant glass fishbowl, and chilled wines.

5. Want even more beach club vibes? Head to the Lido deck.

The Lido Deck, the bi-level outdoor space with areas for lounging galore, has its own menu with several unique dishes and drinks and rentable cabanas. It’s a bit more of a casual experience, with items like club sandwiches and plenty of frozen cocktails to enjoy. There are pizzettes, some topped with asparagus, mushroom, goat cheese, and salsa verde, deviled eggs with smoked trout roe, and those aforementioned Yacht Tots.

“It’s incredible. It’s the most expansive rooftop I’ve ever been on in New York,” Pincus says. “It’s like being on the coast of Italy but overlooking the whole city. There are lots of chill spritzes, easygoing dishes. It’s not overly fancy.”

Right now, the Lido Deck takes reservations for parties of four or larger, but reserves limited room for walk-ins, too.

The Yacht Club is open daily from 11 a.m. to 11 p.m.

Ellie Plass is a freelance writer based in Brooklyn. Follow her on Instagram and X. Follow Resy, too.