The season of crab, lobster and crawfish boils is among us. Restaurants around the city have been or are starting to offer weekly summer seafood boils at set prices for guests to enjoy. Whether you crave crawfish, crab, lobster or shrimp there are many options in the city this summer to indulge in. Large family-style seafood boils have become a very popular trend in restaurants in the summer months.

Why not opt for a lobster boil this Sunday for brunch? Beginning this Sunday July 27th and running weekly through to August 31st Hearth Restaurant on E 12th St and 1st Ave will be hosting Sunday Lobster Boils. The series was inspired by the Chef’s vacations in Martha’s Vineyard for the past five years where he and roughly 30 friends would dig a very large hole in the sand (above the tide line of course) to build a bonfire. The bonfire would be left to burn with about 50 volleyball-sized stones being thrown into the fire over the course of six hours. While the fire pit was heating up and being monitored, the corn in its husk was put into large drums filled with seaweed to soak in the ocean. When the time was right, a drum of cold seaweed was dumped onto the coals of the fire pit followed by the lobsters, corn, potatoes, sausage and steamer clams, then topped with another drum of seaweed to cook for just over an hour. After the seaweed was raked off and the seafood pulled out of the pit it was time to enjoy the feast!

While the restaurant does not house a massive coal burning bonfire-sandpit, the lobster is still tasty and the atmosphere is still light and summery. The three course meal for $68 includes a tomato and watermelon salad with bluefish paté, a lobster pot containing a pound of lobster per person, potatoes, chorizo, steamer clams and corn on the cob, and lastly a delicious peach cobbler with vanilla ice cream. To read more about Hearth restaurant’s weekly lobster boils click here

Another establishment offering summer seafood boils is Back Forty in Alphabet City. Back Forty specialize in crab boils every Tuesday night hosted in their garden come rain or shine. The $74 ticket includes the food, tax and gratuity. Tickets go on sale every Wednesday prior at 10AM on the Back Forty website, here, and each seating is for a total duration of 2 hours.

Another southern style seafood boil which can be enjoyed on any day of the week can be found at the Boil on Chrystie St between Broome and Delancey. Claw Daddy’s is another great destination in the Lower East Side to get a fix of creole and cajun flavors with a traditional Louisiana-style boil. For more information on the menu, click here

This seasonal restaurant trend of offering large seafood boils for large groups attracts many guests and guarantees a weekly following. It is comforting to know that these options are available in New York City and not just along the coastline, so go out and enjoy!

Tara Berman, managing partner of Tarapaige Group, will be featured on Heritage Radio’s show, “All in the Industry” on Wednesday July 30th. The show is hosted by Shari Bayer, Founder and President of Bayer Public Relations, a full-service marketing agency specializing in the culinary and hospitality industry. The radio show focuses on providing insight into the process behind opening a restaurant by bringing in restaurant industry experts.

Tara Berman is a leading industry expert on business planning, conceptual development, accounting and financial management, operations and overall strategic guidance for early stage brands and growing enterprises. The episode series touch upon the aspects needed to make a restaurant truly successful beyond the food; this can include location, marketing, staffing, and atmosphere amongst other important factors.

Tara earned her Certified Public Accounting license in 1997 from a public accounting firm and later progressed to working in investment banking with JP Morgan in trading and sales for the capital markets division. A few years later, after her completion of culinary school at the Institute of Culinary Education, she began her tenure in the kitchen of the French Laundry with The Thomas Keller Restaurant Group.

Tara continued to work with TKRG in management at Bouchon Bistro, Per Se and Bouchon Bakery. Tara is also a guest lecturer at the New York University Food Studies Program. In 2013, Tara earned her Executive MBA at NYU’s Stern School of Business.

Tune in to the broadcast on Wednesday July 30th at 4PM to hear all the advice and insights Tara has to offer to aspiring and established professionals in the field.

The Sherman Zwicker, the largest wooden vessel boat in New York City (142ft), will be docked all summer at Pier 25 in Tribeca starting on July 3rd. They will be hosting an Independence Day party to kick off the season. Tickets for the 4th of July event are $250 dollars and include amazing views of the Statue of Liberty and the fireworks. The event starts at 6PM and goes on to 10:30PM where guests can enjoy some oysters, wine, champagne, beer and special selections from the kitchen. The bar on the boat, Grand Banks, was devised by former Marlow & Sons and Diner partner Mark Firth and Double Happiness restaurateur Adrien Gallo. The bar serves nautically inspires cocktails, ingredient driven seasonal small plates and always sustainably sourced oysters.

In collaboration with the non-profit Maritime Foundation, maritime history exhibitions and lecture series on aquatic sustainability and seafaring culture will also be presented over the course of the summer.

To read more about the Sherman Zwicker click here