Though we understand their circumstances may have been a bit different, like Oliver and his clan of orphan boys, we’ve all fallen into a daze dreaming of “food, glorious food” at one point or another.
After all, it’s been said that food is the great equalizer, connecting us and bringing us together, either with family or friends, colleagues or companions, or any others from all walks of life, to dine often at a communal table or gathering space wherein we share stories and reveal the most authentic parts of ourselves.
In our continued effort, however, to find our way into others’ hearts (and stomachs!), sometimes it helps to venture beyond our tables and into the kitchens of others — especially in a city with such a diversified abundance of eateries as New York.
And of course, you can’t spell “theatre” without “eat.”
So, in our food-based series, we continue to poll some of the Great Bright Way’s best to “dish” (get it?) on where they love to eat, drink, and take in the vibes either pre- or post-show, while also answering why they love to sup there, sharing a favorite dish or two, and more.
Today, we turn to Main Stem favorite Erich Bergen, currently in his second year as producer & curator of the innovative Broadway by the Boardwalk concert series, hosted by Hudson River Park.
As its title suggests, boasting the best of Broadway within the scenic open-air environment of Clinton Cove — against the backdrop of Pier 97 and the spectacular Hudson River, as well as the accompanying calming and colorfully picturesque sunset — the cleverly creative program offers a unique approach to experiencing the art form in a casual, outdoor & accessible environment. Guests are invited to sprawl out with a picnic blanket on the lawn in front of the stage, and nosh on goodies from the neighboring City Winery food tent, should they choose. What’s more? While most concession offerings must be pre-ordered and prices vary for the rest of the food, the cost of the actual performance is absolutely free! Featuring Tony winners Jennifer Holliday, John Lloyd Young and Tony nominee Jasmine Amy Rogers earlier in the summer, the series finishes out the season with recent Redwood standout Zachary Noah Piser (Aug. 4) and everyone’s favorite Rentheads Anthony Rapp and Adam Pascal (Aug. 11).
In addition to his work on this series, Bergen most recently appeared as dastardly mayoral candidate Raymond Demarest in BOOP! the Musical. Other Broadway credits include Dr. Pomatter in Waitress, Billy Flynn in Chicago, and Bob Gaudio in Jersey Boys, a role he reprised in the acclaimed 2014 Clint Eastwood film adaptation of the same name. On television, Bergen is best known for his six-season run as Blake Moran on CBS’ Madam Secretary, with additional appearances in Bull, The Good Fight, and Gossip Girl, among others. Finally, ever the multi-hyphenate, apart from his work on stage and screen, he’s hosted various live and virtual events for such networks as NBC, CNN and Paramount+, honoring such luminaries as Clive Davis, Glenn Close, John Legend, Michael Kors, and President Obama, among others.
But where does Erich like to eat?
(127 W. 43rd Street)
“I absolutely love the Mermaid Oyster Bar,” Bergen shouts, when asked for his restaurant recommendations. The Times Square offshoot of the popular Mermaid Inn, the fish-focused brasserie has been offering “casually sophisticated” seafood options to New Yorkers and out-of-towners alike since it opened in the heart of Midtown in December 2022.
A joint venture between Mermaid owners Danny Abrams & Cindy Smith and restaurateur Jeffrey Bank of the Alicart Restaurant Group – whose eateries include Carmine’s and Virgil’s BBQ – the idea came to Bank halfway through his enjoying oysters at the original Mermaid Inn.
“Danny and Cindy have this remarkable concept [previously established] with the Mermaid Inn, I have this huge space, and Times Square could use a fantastic oyster bar,” Bank said in a statement. Thus, the landmark location was born.
Of note, not only is this glittering new establishment the latest in the franchise, which also includes the aforementioned Chelsea location and the Oyster Bar in Greenwich Village, but it’s the largest as well.
Designed to “evoke the feeling of being on a mini-vacation in a small seaside village,” the oceanic locale boasts an impressive 30-square-foot white marble raw bar at its center, lined with 18 black barstools, as well as a 40-square-foot cocktail bar at the opposite end of the venue.
Needless to say, “it’s massive,” Bergen laughs, but praises it’s “not too loud, [with] the perfect lighting, and, of course, they nail the food.” And, he adds, “they’re also quick and make sure to get you out in time, whether you’re seeing a show or performing in one!”
As for the food, the menu’s almost just as mammoth. Enjoy established favorites like the beer-battered Mermaid Fish Tacos, Linguine & Clams, and the Lobster Knuckles “Escargot-Style,” the latter a signature creation from Executive Chef Michael Cressotti, all brought over from the original locations; Bergen, meanwhile, also raves about the dishes exclusive to the Times Square establishment. “Get the Shanghai Spare Ribs,” he instructs, of the dish topped with black vinegar, carrot slaw, scallions and toasted sesame seeds. “They’re great for the table to share, or if you’re like me, as a main dish just for yourself!” Other must-haves popular with customers include the Pan-Roasted Chatham Cod, Chilled Jonah Crab Claws, and Maryland Crab Cakes.
The New England Clam Chowder, rich with bacon and fingerling potatoes, “also hits the spot,” says Bergen, “as does their Branzino,” served whole, head to tail, with a side of watercress and lemon caper aioli.
It’s also worth noting that the bar touts the “Best Oyster Happy Hour,” replete with specially-priced varieties of the mollusk, from both the East and West Coast, including the ultra-plump Kusshi and perfectly-balanced Chunu, as chosen by the chef. Guests can slurp the oysters alongside a selection of wine, beer, and specialty cocktails, like the Hot & Dirty (vodka, olive juice, peppadew & hot sauce), Pink Flamingo (gin, strawberry, basil) or the Jalapeño Guava Margarita (jalapeño-infused tequila, guava puree, triple sec and a squeeze of lime).
Whatever your reason for visiting, you’re sure to leave, as Chef Cressotti expects, “with the feeling of having the complete coastal New England dining experience and, above all, a very memorable time.”
Mermaid Oyster Bar Times Square is open 7 days a week for lunch from 12pm-3:30pm and dinner from 4pm-9pm, with a daily happy hour from 4pm-5:30pm at the bar.
(325 W. 44th Street)
“Welcome, weary travelers,” reads a greeting sign posted outside Miss Nellie’s Restaurant and Bar, which officially opened its doors in October 2024. “Need a vacation?” asks an additional ad at the entrance, under which a hot air balloon transports the titular trailblazer. “Why not take a trip around the world?”
With a name inspired by pioneering investigative journalist Nellie Bly, whose historic accomplishments include setting a record by traveling around the world in 72 days, and later reporting on World War I from Europe, Miss Nellie’s positions itself as a hot Hell’s Kitchen establishment where fanciful Victorian adventures meet fast-and-feisty New York spirit. With hot air balloons floating on the ceiling above the patrons, alongside other irreverent art painted on the walls, and a menu packed with zesty global flavors and equally daring cocktails, proprietors Patrick and Michael McNamee, of PMac’s Hospitality Group, believe “dining should be as exhilarating and transformative as the adventures of our namesake.”
“The initial inspiration for the concept came from hearing the story of Nellie Bly and realizing that a lot of her journey started in New York City or close to it,” adds General Manager Matisa Braat, who also managed the building’s previous tenant, the 1970s-themed Peachy Keen. “We [recognized] it really tied into the Victorian explorer theme that we wanted to go with initially.”
What’s more? In BOOP!, the jazz locale at which Dwayne aims to work – where our heroine sings, scats, and is eventually revealed to be the lady of the title – is named “Nellie’s Jazz Club” – making it a fated destination for Bergen and the BOOP! crew’s after-show hang.
Depending on when you go, Bergen forewarns, “it can be a completely different environment.” For instance, “pre-show, it’s a very civilized dinner experience,” while post-show tends to get more “rowdy and unhinged” as the bar vibe takes over (“The wait staff tolerates a lot,” Bergen says, with a nervous laugh. “So, tip heavily!”) Still, in either case, he maintains “the food is great, and the drinks are even better, so come hungry and get your fill!”
Again, the menu mainly features personal twists on bold, international flavors, to match both Bly’s worldly escapades and, what Braat refers to as, the “boundless energy and creativity that encapsulates New York City.”
If you’re looking to “take it to the next level,” Bergen ensures the eggplant chips, topped with sea salt and hot honey, are a must. “They’re insane,” he continues, “and everything else on the menu” – from the fried olives with whipped feta to the chicken parm meatballs served over cavatelli with broccolini & red pepper flakes to the short-rib brisket burger, topped with smoked gouda and served with crispy shallots and an avocado-jalapeño aioli to a sweet finish of old-fashioned Campfire S’mores with the works – “is equally top-notch.”
The drinks, developed by bar veterans Andy Flynn and Sarah Tierney, are also extensive and come highly praised. “It was really, really fun to create the drinks,” says Flynn, of the menu that includes specialties influenced by Bly’s travels, such as Tokyo Tango (gin, yuzu, matcha and lemon), Caribbean Cowboy (cardamom-infused rum, overproof rum, banana, cinnamon, lemon, egg white), Traveling Light (mezcal, raspberry & rosemary shrub, passionfruit, and ginger beer), and Call Her Pink (tequila, soda, lime, grapefruit, and pink peppercorn foam), of which one dollar of every drink sold goes to National Organization for Women (N. O. W.) to promote women’s rights. “[Sarah and I] have both worked in concept bars before and we both had influence in different cocktail menus, but this was the first one we created on our own,” Flynn continues. “It was nice to play around and show what we had to offer.”
In keeping with the whimsy, customers can opt to order their martinis as “first class service” (prices vary for two or four), which sees the drink prepared tableside with all the accoutrements, and shaken in a specialized suitcase.
Of course, if that doesn’t tantalize you, traditional beer, wine, and soft drinks are also available.
Whatever your preference toward imbibing, we promise you that, like Betty, with just one drink of any kind – coupled with great company and the zeal and vivacity of your surroundings – as Bergen and the BOOP! crew can attest, you’ll find that Miss Nellie’s is exactly where you wanna be!
Miss Nellie’s Restaurant & Bar is open Mon & Tues from 4pm-2am, Wed & Thurs from 11am-2am, Friday from 11am-3am, Saturday from 10:30am-3am, and Sunday from 10:30am-2am. On Sun-Thurs, the kitchen closes at 12am; on Fri and Sat, the kitchen closes at 1am.
We’ll continue to present a new performer with new restaurants and new menus, so keep checking back to see who we poll and what’s on their mind at mealtime! Until next time, as always, bon appétit!
