David Kaufman and NYCGo have included Butcher Bay in roundup of NYC seafood joints. 
Kaufman write:
Set on a quiet East Village side street, Butcher Bay is the latest culinary expedition for young, tattooed chef Eric Simpson, formerly of Perry Street in the West Village and Tailor in SoHo. At its heart, Butcher Bay is a neighborhood kind of joint, luring in East Village hipsters who enjoy the joint’s grown-up dishes. Simpson is wise to keep the restaurant’s menu focused, with mouthwatering mac and cheese, fish tacos with rice and beans, and a warm salad of squid and escarole. Butcher Bay even has a raw bar with fresh oysters. There’s so much seafood here, it’s hard to believe the intimate space once housed a burger joint.
Photo by Ian Ference
Butcher Bay 