A line drawing of two houses and two boats.

From its humble beginnings as a charming seafood shack from another place and time (specifically Charlottetown, Prince Edward Island) to a coveted urban eatery, Flex Mussels is something of a phenomenon.

Veteran restaurateurs Bobby and Laura Shapiro who have instrumented twenty-something successful venues in New York City alone, along with daughter Alexandra, bring to New York an updated version of the original; a modern ambiance serving global inspired seafood, oysters, and PEI’s freshest, plumpest mussels cooked in a range of 23 extraordinary sauces.  Having owned two successful PEI restaurants, (the original Flex, as well as popular Dayboat) the Shapiros have worked closely with mussel farmer's on PEI and assure the highest quality ingredient hand picked just for this NYC bi-valve mecca.

A green circle that says “this is flex mussels” inside of it.
Text that says “IT’S SHUCKIN’ AWESOME”

Flex serves up an unexpected menu that reads like a who’s who of mussel-centric gastronomy, and not without some other outrageously original and exotic offerings.  Along with pounds of Prince Edward Island mussels prepared every which way, guests are taken on a veritable tour of the world’s cooking cultures—via the mollusk experience. A world class oyster program, an esoteric beer selection and a hand picked wine list round out the rest.  Add to that a dessert selection as twisted as the mussels (think Grandma’s pies turned upside down) and the famous “Flex Donut Collection” with flavors ranging from fresh blueberry and salted caramel to absinthe chocolate and tequila cherry sriracha and no meal is left incomplete.