Our Story

Point Seven is a coastal-driven restaurant inspired by the 70 percent of the world covered by water from Chef and Co-Owner Franklin Becker. Located in the iconic MetLife Building steps from Grand Central Terminal, the restaurant celebrates global coastal cuisines through refined technique, exceptional sourcing, and a deep respect for the world’s oceans.

Chef Becker brings decades of experience to Point Seven, grounding the restaurant in a lifetime of culinary exploration. Known for his precision, creativity, and thoughtful balance of flavor, his approach is anchored with an intuitive understanding of ingredients, resulting in dishes that are both innovative and deeply comforting.

The Point Seven menu draws from the global pantry of the sea: the spice markets of North Africa, the citrus groves along the Mediterranean, the bold, briny flavors of the Atlantic, the bright heat of Latin America, and the delicate precision of the Pacific Rim. Each dish honors the diverse cultures shaped by the sea, combining global influences with a cohesive, modern point of view. Placing a premium on service and genuine hospitality, Point Seven is designed to feel warm and inviting, offering an elevated dining experience without pretension.

Located within Point Seven is Coral Omakase, an intimate omakase experience conceived as a journey from shoreline to deep sea. Guests move through the restaurant into a secluded, island-like counter where a 17-course meal is served by Chef Robby Cook, who trained under Morimoto and led his flagship omakase bar for over a decade. Pristine fish, rice, and nori are sourced from Japan, while select seasonal seafood and produce are woven into the progression of courses. The result is a refined yet relaxed omakase experience that favors connection over ceremony, inviting guests to engage with the food, the process, the chef and the story he is telling through his creations.

The experience at Point Seven, whether for dinner in the main dining room or at Coral Omakase, is a celebration of connection between land and water and chef and guest, brought to life through the vision and heart of Chef Franklin Becker and his team.