Point Seven

The story

Crafted with passion, served with love

The Idea Behind the Name

Point Seven takes its name from a simple, striking fact: 70 percent of the Earth's surface is covered by water. That figure is the entire philosophy of the restaurant, distilled. Located inside Manhattan's iconic MetLife Building — steps from Grand Central Terminal — Chef and Co-Owner Franklin Becker built Point Seven around a lifelong connection to coastal flavors and a deep respect for the world's oceans.

The space itself quietly reinforces that commitment. Reclaimed materials run through the floor tiles and walls; bar tops and tables are crafted from recycled ocean plastic bottles. Sustainability isn't a talking point here — it's built into the architecture.

Chef Franklin Becker

Becker is a native New Yorker with more than three decades in the city's kitchens. He led Capitale to an Esquire Best New Restaurant award and founded Little Beet before turning his full attention to Point Seven. His cooking philosophy is consistent across all of it: food should nourish, comfort, and surprise in equal measure. At Point Seven, that philosophy finds its clearest expression — dishes layered with intention, built from pristine ingredients sourced from local farms and responsible seafood partners.

Beyond the kitchen, Becker is a prominent advocate for the autism community. He founded the Autism Speaks Celebrity Chef Gala in 2007 and continues to serve on the organization's National Board — a commitment that is, in his own words, deeply personal.

A Menu That Moves Across Coastlines

The Point Seven menu draws from the spice markets of North Africa, the citrus groves of the Mediterranean, the bold briny flavors of the Atlantic, and the delicate precision of the Pacific Rim. Breakfast might mean a Japanese Breakfast with grilled market fish, steamed rice, and tamagoyaki, or a Smoked Salmon Benedict on a housemade English muffin. Lunch brings Bento boxes named for Kyoto, Tokyo, and Osaka alongside a Maine Style Lobster Roll and Acapulco Ceviche.

At dinner, the American seafood menu reaches its fullest range. Pan-roasted Nantucket Bay scallops arrive with pommes purée, chanterelle mushrooms, and brown butter saba. Olive oil-poached cod comes with mussels escabeche, fava beans, and chorizo crumble. For those leaning toward indulgence, a Black Truffle Acquerello Risotto with optional buttered lobster brings the evening toward Italy.

Cocktails are designed with the same intentionality. The Riviera Martini — built around a French gin with Charentais melon and yuzu — pairs naturally with pan-roasted scallops. The Pressure Sensitive, a tequila-and-lime-forward drink with Velvet Falernum, mirrors the citrus heat of the Local Fluke Aguachile. Wine Spectator recognized the program with its Best of Award of Excellence, a reflection of how seriously the beverage side of Point Seven is taken.

The Room

Warm lighting, thoughtfully arranged seating, and a graceful modern oceanic design make the dining room feel simultaneously polished and welcoming. For a Midtown address inside one of Manhattan's landmark buildings, Point Seven manages something less obvious: it feels calm. Private dining is available for groups, and the patio offers outdoor seating when the season allows.