Driven by a love of fresh Seafood and friendship, this Pescatarian restaurant comes from two ex-Conta veterans who want to bring a little style to Hells Kitchen.

Living on the coast, we are lucky to have easy access to some of the best seafood in the country at its absolute peak of freshness. Hells Kitchen oasis, Gloria, wants you to celebrate that fresh, off-the-boat taste that will make you fall in love with the sea all over again. Opened by two Contra veterans, this pescetarian restaurant is carefully laid out with big, bright windows and a great marble bar, plus, exposed brick rising up behind beautiful blue banquette seating. 

Diego Garcia is in charge of the kitchen with a resume that includes sous-chef at Le Bernardin and Contra. His food is full of clean flavours that frequently showcase his upbringing spent in coastal Durango, Mexico, and Napa. All of the fish is sourced from carefully selected vendors, including Greenpoint Fish & Lobster Co., who provide fish that not only taste amazing but are caught in an ecologically friendly way. Featured dishes include Skate Wing with tomatillo and nopales and Black Bass Tartare with Watermelon radish and jalapeño.

Once the GM of Contra, Phil Johnson has carefully put together a strong drinks list for Gloria. Mainly focusing on natural wines from France, with a few American wines thrown in for good measure, there is also a good selection of beers and cocktails.

Ideal For

Local treats and weekday dates

Signature Dishes

Octopus with red cabbage and black rice

Signature Drinks

Grim Fandango with Wahaka Espadin Mezcal, Cardamom & Pink Peppercorn Grapefruit Cordial, Lime, Beer