You ever walk into a place and feel like you stepped into a 1940s jazz club, but also somehow ended up at a coastal fish shack in Maine? That’s basically the vibe at 3rd and Ferry Fish Market in Easton. It’s a bit of a local legend. Located right in the heart of downtown Easton, Pennsylvania, at—you guessed it—the corner of 3rd and Ferry Streets, this place has a reputation that precedes it.
Most people think of it as just a fancy seafood spot for a Friday night date. Honestly? They’re missing half the story. It isn't just a restaurant. It’s a full-on culinary operation that includes a retail fish counter and a presence in the Easton Public Market. If you’re just showing up for the white-cloth service, you’re only scratching the surface of what Mike and Rebecca Pichetto have built here.
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The Raw Truth About the Atmosphere
Let’s talk about the room first. It’s industrial-chic, but not in that annoying, over-done way. High ceilings. Massive windows. There’s an open kitchen right at the front, which I think is a bold move. You can see the steam rising and the chefs moving like they’re in a choreographed dance before you even sit down. It’s loud. It’s energetic.
Some people complain about the noise. If you want a quiet, hushed library vibe where you can hear yourself think, maybe go somewhere else. But if you want to feel like you’re in a bustling market in a real city, this is it. The bar is massive. Like, "The Shining" massive, but with better vibes and way more craft beer. They’ve got 16 taps and a cocktail list that actually tries.
What to Actually Order (and What to Skip)
If you look at the menu, it can be a little overwhelming. There's a lot going on.
First off, the Market Fries. They’re fresh-cut, fried in peanut oil, and tossed in this crab aioli that is frankly addictive. Some critics say they can be greasy. Look, they’re fries. If you’re looking for health food, you’re in the wrong zip code. They’re decadent and messy. Embrace it.
The Raw Bar Situation
The raw bar is the heart of the operation. We’re talking:
- Oysters: Usually a daily market selection.
- The Tower: 8 oysters, 8 clams, 9 shrimp, and 12 chilled mussels. It’s $65 and basically a meal for two people who really like shellfish.
- The Grand Tower: If you’re feeling like a high roller, this is $105 and adds a lobster tail and more of everything else.
The Sunday Social is where the real value is. From 12 pm to 6 pm on Sundays, you can get $1 oysters. In 2026, finding a buck-a-shuck deal that actually uses fresh, high-quality oysters is getting harder than finding a parking spot in Easton on a Saturday night.
Main Courses That Work
The Lobster Roll is served on a toasted croissant. That’s a polarizing choice for the New England purists. Personally, I think the buttery flakes of the croissant work with the warm lobster meat and mustard aioli, but if you’re a "New England bun or bust" kind of person, you’ve been warned.
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The Crabby Patty is another local favorite. It’s an 8oz beef patty topped with a house-made crab cake and bearnaise sauce. It’s ridiculous. It’s over-the-top. You’ll probably need a nap afterward.
The Sustainability Factor
One thing that gets overlooked is where the fish actually comes from. Mike Pichetto has been pretty vocal about the operational side of things. They aren't just buying whatever is cheapest at the dock.
The market side of the business—the 3rd & Ferry Fresh Fish stall in the Easton Public Market—is the "natural progression" of the brand. They focus on responsibly sourced seafood. This matters because the seafood industry is notoriously murky. By having a retail arm, they’re basically forced to keep their supply chain transparent. You can buy the same fish they’re cooking in the restaurant to take home and probably overcook in your own kitchen.
Common Misconceptions
A lot of people think 3rd and Ferry is just a "special occasion" place. While it’s great for a birthday, the lunch menu is actually pretty accessible. You can grab Fish Tacos for about $12 or a Fish & Chips plate for $15.
Another weird myth? That you can’t get a good steak here. It’s a fish market, sure, but their Filet Mignon (you can get a 5oz or 10oz cut) is surprisingly solid. They top it with crabmeat imperial if you want to go full surf-and-turf.
The Logistics: Don't Be That Guy
Don't just show up on a Saturday night and expect to walk in. You won't.
- Reservations: Use Resy. Do it at least a week out if you want a prime-time slot.
- Parking: Use the garage. They often validate for lunch, which is a nice perk.
- The State Theatre: If you’re seeing a show, tell your server immediately. They’re used to the "pre-theater rush" and can usually get you out in about two hours for a party of four.
One real limitation: they don't do raw oysters or clams to-go. It’s a Health Board thing. Don’t argue with them about it; they literally can’t do it.
The Final Verdict
3rd and Ferry Fish Market isn't perfect. Service can get a little sluggish when the place is slammed, and yes, it’s pricey if you start ordering the towers and the boozy "Pie Shakes" (which, by the way, are made with Aunt Jack’s homemade pie—get the Key Lime).
But in terms of consistency and the sheer quality of the seafood in a landlocked town like Easton? It’s hard to beat. It’s a cornerstone of the downtown revitalization for a reason.
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Actionable Steps for Your Visit:
- Time it right: Hit the Sunday Social (12 pm - 6 pm) for the $1 oysters and $7 Bloody Marys.
- Sit at the bar: If you’re a party of two, the bar is almost always a better experience than a table. You get to watch the bartenders work and the energy is better.
- Check the Fresh Fish counter: Before you head home, stop by their stall at the Easton Public Market (325 Northampton St) if you want to grab some scallops or salmon for the next day.
- Order the Market Fries: Just do it. Don't think about the calories.
Next Steps
If you're planning a full weekend in Easton, I can break down the best places to stay within walking distance of the market or give you a list of the best "non-seafood" spots in the area for the rest of your trip.
Alternatively, if you're interested in the cooking side, I can find some specific recipes that mimic the 3rd and Ferry style for things like their crab aioli or the spicy crab chowder.
The restaurant is open Tuesday through Sunday, usually until 2 AM, though the kitchen closes earlier. Always call ahead at (610) 829-1404 to verify holiday hours, as they usually shut down for Thanksgiving and Christmas.