Crab boils date back centuries on the Chesapeake Bay. So when each summer rolls around we crave again the tradition of cracking, banging, busting and sucking crabs around a table accompanied by friends and a few pitchers of beer. Our crab boils at Back Forty are bar none, the finest in the city. Few are as generous with the crabs and none match the deliciousness of our own fingerlicking spice blend.
We dump a mountain of spiced crabs onto newspaper wrapped tables and serve it with other hand-eaten side dishes like stone ground cornbread, corn on the cob, boiled new potatoes and string beans. You wash it all down with pitchers of beer. Then we come back around with hand towels for the clean-up and summer fruit cobblers for dessert.
If you haven’t experienced one, you’ve got to try it. If you’re an old hand, well, then you already know. There’s nothing like it.
Crab boils take place every Tuesday night on Prince Street with seatings every half hour from 6:00-8:30.
Book tickets for Tuesday June 14th here, the 21st here and the 28th here
Located in the former home of Savoy—where Peter Hoffman's pioneering farm-to-table ethics made him "a locavore before the word existed," per the New York Times—Back Forty West shares many a dish with its neighbor to the East, with bonus items including smoked pork shoulder, suckling pig, and a working fireplace.
70 Prince St. @ Crosby St. New York, NYTelephone: (212) 219-8570Map, times, and contact