\My spouse and I
dined at 3rd & Ferry Fish Market most recently with extended
family on a Thursday afternoon in late December 2015 (Christmas Eve). (We have
dined at the restaurant two or three times previously as just a party of two
diners.) 3rd & Ferry is open for lunch and dinner daily. Metered
parking is available on the street or in a nearby surface parking lot. The
restaurant accepts reservations by telephone or using the Open Table
reservation system.
3rd
& Ferry Fish Market opened in December of 2013 in the former space of
Lipkins furniture store, on the corner of (surprise!) Third and Ferry Streets
in Downtown Easton, close to Market Square, the Crayola Factory, and the State
Theatre. Although the building renovation took over 3 years to complete due to
structural issues, the space is now beautiful! The owners of 3rd
& Ferry previously owned Vintage Restaurant and Bar (at the Morgan Hill
Golf Course). The chef hails from the former Farmhouse restaurant in Emmaus
(which closed in early 2013).
Upon entering the
restaurant, you pass the open kitchen fronted by a selection of raw bar items
on ice. The restaurant is divided into several spaces: the long bar with
adjacent high-top tables, the street-level dining area, and the mezzanine
dining area (which is accessed by an open metal staircase). Restrooms are
located on the basement level, as is a private function room (an elevator is
available as well as stairs). Lots of wood, wrought-iron railings, and very
high ceilings lend a slightly industrial feel to the space. Outdoor dining is
available in nice weather on a sidewalk spot enclosed by a wrought-iron fence.
(Also, the restaurant has outdoor heaters to take the chill off on a cool day.)
On our most
recent visit, we shared one of the fresh seafood towers (even the small tower,
priced at $50, contains lots of items such as 4 extra-jumbo shrimp, lump
crabmeat, 8 oysters, 8 clams, 12 mussels, tartare, and ceviche. (Our only
suggestion is to serve more “chips” with the tartare and the ceviche; one
tortilla chip for the tartare, and a few small plantain chips for the ceviche,
were not enough for our party of five diners.) We also shared the lobster-crab tostada
appetizer, which we have also enjoyed on a previous visit. For entrees, we
ordered shrimp and clam linguini, the cioppino (one of the specials that day),
the lobster roll, and the cod (served with starch and vegetable). The freshly
cut french fries (topped with crab aioli for an additional $2) that came with
the lobster roll were most delicious, even though we are not particularly
french fry fans! The crabmeat topping is well worth the upcharge – be sure to
try it! The restaurant delivers rolls and butter before your meal. The
restaurants “pieshake” desserts are so unique – a slice of pie blended into a
milkshake (made with nearby Bank Street Creamery’s ice cream). Another
memorable item that the restaurant serves is their “Crabby Mary”, an Old Bay
Bloody Mary that is garnished with a jumbo shrimp, crabmeat, and a crabcake
slider!
We enjoy dining
at 3rd & Ferry, and feel that it has some of the freshest
seafood available in the Lehigh Valley.
March 2017
