BOP Launches STEM Curriculum Funded by Con Edison

For nearly 140 years, P.J. Clarke’s has been part of New York’s oyster story. Across locations from 3rd Avenue to Manhattan West, the restaurant continues that legacy through classic raw bar culture and responsibly sourced seafood. Its growing commitment to shell recycling helps return oyster shells back to New York Harbor through our work.

Executive Chef Ayaka Guido brings more than 17 years of culinary experience to abc kitchens. Shaped by some of New York City’s most respected kitchens.

At abc kitchens, sustainability is woven into every part of the dining experience—from ingredient sourcing to the philosophy behind the menu itself. Through thoughtful, ingredient-driven cooking and a partnership with our shell recycling program, the restaurant reflects a broader commitment to environmental responsibility and the future of New York Harbor.

New York Harbor is one of the city’s most important natural resources, yet many New Yorkers remain disconnected from it. We explore why rebuilding connection to the Harbor is essential.