The Sea Fire Grill Westchester in Yonkers, New York is a stunning romantic waterfront restaurant where its dramatic walls of windows overlook the Hudson River. The décor is elegant and luxurious, and while the sumptuous menu has a predominant seafood focus, there are plenty of steaks and chops on the menu to appeal to meat lovers as well. The Sea Fire Grill Westchester opened in October 2025 and is making a splash on the Westchester culinary scene. We dined at the restaurant on Friday, February 20, 2026, and the food, the service, and the unparalleled views made for a very memorable night of fine dining. Bon Appetit
The Sea Fire Grill Yonkers
The attractive restaurant features soaring trayed ceilings with artistic chandeliers to illuminate the room and walls of floor to ceiling windows that overlook the Hudson River provide breathtakingly beautiful water views. Any closer to the water would require you to be dining on a boat. In the daytime, the views would be spectacular. As we dined at the restaurant in the evening, our view was pure romance with twinkling lights sparkling along the distant shoreline creating a dramatic backdrop for an evening of fine dining. Tables are well spaced to provide guests with privacy, elegantly draped with pristine linens and sparkling crystal, and accessorized with gold accent lights. Comfortable club chairs upholstered in nubby beige added another stylish feature to the overall luxe ambience.
The restaurant has an inspired cocktail menu, a vast selection of wines by the glass perfect for paring with different courses, and for serious wine connoisseurs there is an extensive and enviable wine list designed to take your palate around the world with their vast selections of wines available in a wide range of prices.
The extensive Dinner menu consists of the following sections: Raw Bar, Caviar, Appetizers, Fresh Catches, Pasta, Steaks and Chops, and Sides, that will appeal to diverse palates whether your preference is “surf” or “turf” with USDA Prime, Dry-Aged Steaks and Chops aged in their custom-built aging box that includes Porterhouse, New York Sirloin, Filet Mignon, Bone in Ribeye, Tomahawk Steak (Double Cut, Grass Fed), Imported Japanese A5 Wagyu, Rack of Lamb, and Bell & Evans Farm Raised Chicken.
As our dining experience was seafood based, we opted to begin with two of their wines by the glass, Brut Sparkling, J. Vineyards, Cali Cuvée (for Debra), and a glass of Sancerre, “Charmes,” Guy Baudin ’23 (for Edward), to pair with a selection of breads accompanied by a trio of butter, hummus, and extra virgin olive oil dressed with a bead of balsamic. Paired with the incredible views, we were off to a great start.
Bibb Lettuce Salad
We continued with a first course from the Salads section of the well-orchestrated menu, with their Bibb Lettuce Salad, which was studded with Boursin Cheese, Candied Pecans, Dried Cranberries, and dressed with a Balsamic Reduction. Light and delicious, it was a perfect starter.
Colossal Shrimp
From the Raw Bar section, we shared Colossal Shrimp, elegantly presented on a bowl of ice garnished with seaweed, caper berries, and lemon wedges, and accompanied by bowls of cocktail sauce and aioli. The shrimp were tender and flavorful, and the caper berries added a delightful brininess to complement the shrimp.
There were many Appetizers that caught our attention that we wanted to experience and continued by sampling and sharing three selections from that section: the Oysters Rockefeller, the Spanish Octopus, and the Pan Roasted Day Boat Scallops.
Oysters Rockefeller
The Oysters Rockefeller were made with Spinach, Parmesan, and a light touch of Pernod, and had a delicate golden crust that were a sumptuous mélange of flavors surrounding the oyster hidden below. Fine dining is not only about the food, but it is also about the artistry of the plating and presentation, and attention to the intricate details that make for a memorable dining experience. The oysters were presented with a seaweed garnish, and half of a lemon wrapped with yellow netting to catch any seeds.
Spanish Octopus
The Spanish Octopus was also very flavorful and attractive to the eye with its colorful mixture of tender Octopus, paired with diced Onions, Red, Yellow, and Green Peppers, Capers, and seasoned with Extra Virgin Olive Oil, garnished with micro-green pea shoots, and artistically presented in a deep, large bowl.
Pan Roasted Day Boat Scallops
The Pan Roasted Day Boat Scallops were another hit of the evening, presented on a creamy bed of Celery Root Puree and Caviar Beurre Blanc in a deep rimmed bowl. The scallops were cooked to perfection and presented with a buttery and delicious golden crust that paired well with the celery root puree and the light pop of caviar. Celery root (also called celeriac) is so underused, yet it is an admirable ingredient that adds delectable flavor and is sometimes paired with mashed potatoes.
Dover Sole
For our Main Courses, we stayed with their “surf” offerings, the Dover Sole, which was their special of the evening, and the Blackened Montauk Swordfish which is on the menu in the Fresh Catches section of the menu. The Dover Sole was expertly filleted tableside and beautifully presented with Capers and a Beurre Blanc, lemon wine and parsley sauce that worked its magic to complement this very flakey and tender fish.
Blackened Montauk Swordfish
The Blackened Montauk Swordfish was accompanied by small bowls of Avocado Mousse and Tartar Sauce, with a wide brush of squid ink on the plate as an attractive and dramatic accent. The swordfish was locally caught from Montauk, Long Island, New York, and was thick and tender, seasoned with blackening spices, and cooked to melt in your mouth, fork-tender perfection. We paired both the sole and Dover Sole and the Montauk Swordfish with glasses of Bordeaux Blanc, Lions de Suduiraut, France, 2023.
Caulilini
The restaurant has an excellent selection of Sides, and we paired our fish courses by sharing a Side of Caulilini that was sautéed with Dijon Mustard, Lemon Juice, and Garlic Oil. While we had eaten broccolini, this was the first time we tried caulilini, and it was delicious. Caulilini has pale thin green stems with cream-colored tiny florets, and the combination of the Dijon mustard, lemon juice, and garlic oil made this tender vegetable sing.
New York Cheesecake
We ended dinner on a very delicious, sweet note by sharing two of their delectable desserts, their New York Cheesecake, and their Pecan Pie accompanied by vanilla ice cream, both of which are not to be missed. The “mile high” cheesecake was light, lusciously rich, and topped with blueberry compote, fresh blueberries, fresh raspberries, raspberry puree on the plate, lightly dusted with confectionary sugar, and garnished with a sprig of mint.
Pecan Pie & Vanilla Ice Cream
The Pecan Pie was served warm with a light dusting of confectionary sugar, accompanied by a generous scoop of vanilla ice cream, and garnished with a sprig of mint. Interesting to note about the pecan pie was that the pecan mixture was baked in a pate sucre (sweet pastry) crust, rather than pie crust, and had the perfect balance of sweetness. Paired with glasses of Port, followed by demi-tasses of espresso, it was a delightful finale to an evening of fine dining with incredible views.
The night that we dined at the restaurant, there were many families celebrating birthdays and special events, as well as friends enjoying the start of the weekend, and couples out for a romantic dinner. Now that we have “discovered” The Sea Fire Grill Westchester, we cannot wait to return on a weekend for lunch and enjoy the spectacular daytime water views and return for dinner to explore more of their seafood as well as “turf” offerings.
In addition to the main dining room, the restaurant has smaller dining rooms for private parties or events, and a long, well-stocked bar flanked by stools as well as high-top tables for pre-lunch or dinner drinks or for a more casual dining experience.
Until next time, Bon Appetit!
The Sea Fire Grill Hours:
Dinner is served Tuesday through Sunday from 4:00 pm until 10:00 pm.
Lunch is served on Saturday and Sunday from 12:00 pm until 4:00 pm. For Lunch, there is an a la carte menu as well as a Prix Fixe menu.
The restaurant is closed on Monday. The restaurant notes proper business casual attire requested.
For more information on The Sea Fire Grill Westchester in Yonkers, their sister restaurant, The Sea Fire Grill New York, or their Benjamin Steakhouse locations in New York, Westchester, and Japan, please visit their website: theseafiregrill.com/Westchester
The Sea Fire Grill
71 Water Grant Street
Yonkers, New York 10701
United States
Telephone: +1-914-614-4369
Email: info914@theseafiregrill.com
Website: theseafiregrill.com/Westchester
Facebook: https://www.facebook.com/people/The-Sea-Fire-Grill-Westchester/
Instagram: https://www.instagram.com/theseafiregrillny @theseafiregrillny
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