If you walk down West 116th Street in Harlem, past the rows of brownstones and the humming energy of the neighborhood, you’ll eventually hit a storefront that looks like it was plucked straight off a beach in Anguilla. That’s LoLo’s Seafood Shack Harlem. It’s small. It’s turquoise. And honestly, it’s one of those rare spots that actually lives up to the hype without feeling like it’s trying too hard.
Most people think "seafood shack" and expect a greasy bucket of shrimp. This isn't that. LoLo’s—which stands for "Locally Owned, Locally Operated"—is a mashup. It’s Cape Cod meets the Caribbean. You’ve got Johnny Cakes sitting next to conch fritters, and somehow, in the middle of a New York winter, the place makes you feel like you should be wearing flip-flops and ignoring your emails.
The brainchild of Leticia "Skai" Young and Chef Raymond Mohan, this spot has survived the brutal churn of the NYC restaurant scene since 2014. That’s a lifetime in Harlem years. They aren't just selling food; they’re selling a specific kind of nostalgia for island life that feels authentic because the owners actually live and breathe it. Raymond grew up in Guyana; Skai is a Harlem native. That’s the secret sauce.
What Most People Get Wrong About the Menu
When you first look at the menu at LoLo’s Seafood Shack Harlem, it’s easy to get overwhelmed by the "steam pot" options. People see the poundage and the prices and think they’re at a standard Cajun boil joint.
Wrong.
The steam pots here are refined. You aren't just getting doused in generic Old Bay. The ginger butter is the sleeper hit. It’s subtle. It doesn't drown the seafood; it lifts it. If you’re coming here for the first time, don't just default to the snow crab legs because that's what everyone does on Instagram.
Try the Shark and Bake.
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It’s a Trinidadian staple, and LoLo’s does it with a respect that’s hard to find outside of the islands. They use sustainable shark (spiny dogfish usually), fry it until it’s crispy but not heavy, and stuff it into a "bake"—which is basically a fried dough pocket. It’s salty, savory, and a little bit sweet. It’s the kind of sandwich that makes you realize most fast-food fish sandwiches are just sad, breaded lies.
Then there are the Johnny Cakes. Usually, these are dense and a bit dry at other places. At LoLo’s, they’re airy. They function more like a pillow for the honey butter. If you don't order them, you basically didn't go to LoLo's. I've seen people sit in the backyard—which is basically a tiny gravel oasis—and just eat three orders of Johnny Cakes as a full meal. No judgment.
The Backyard is the Real Harlem Secret
Harlem is loud. That’s part of the charm, sure, but sometimes you just want to vanish.
The back patio at LoLo’s Seafood Shack Harlem is where the magic happens. It’s painted in bright, tropical colors that should clash with the brick walls of the surrounding apartments, but they don't. It feels like a private club where the only requirement for entry is a love for plantain chips.
Actually, let’s talk about the logistics. It’s a "fast-casual" setup. You order at the counter. You get a buzzer. You find a seat. It’s efficient, but it’s not rushed. In a city where every dinner feels like a timed event, LoLo’s lets you linger.
But here’s the thing: it’s small. If you show up on a Friday night with a crew of eight people and expect a table immediately, you’re going to be disappointed. You’ll be standing on 116th Street smelling the garlic butter and getting hangry. Go on a Tuesday at 3:00 PM. Or go when it’s raining. The indoor seating is tight—maybe a dozen stools—but that intimacy is why the regulars love it. You end up talking to the person next to you about the jerk chicken or how the conch fritters are surprisingly tender.
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Why the "Seafood Boil" Trend Hasn't Killed Them
Over the last few years, NYC has been flooded with "seafood boil" chains. You know the ones—plastic bibs, gloves, and bags of sauce that look like radioactive sludge.
LoLo’s is the antithesis of that.
They focus on the "shack" element. It’s about the assembly of flavors. Chef Mohan has a background in fine dining—he worked under Jean-Georges Vongerichten—and it shows in the details. The slaw isn't an afterthought; it’s bright and acidic to cut through the fried elements. The pomme frites aren't just frozen bags; they’re seasoned with a precision that feels high-end.
They also lean heavily into the "heritage" aspect. This isn't a corporate concept designed in a boardroom. It’s a love letter to the Caribbean diaspora. When you eat here, you’re eating the history of the Great Migration and the Caribbean influence that has defined Harlem for a century.
Practical Tips for Your Visit
- Check the specials. They often do seasonal rotations that aren't on the main board. If there’s a soft-shell crab special, buy it. Don’t think, just buy.
- The LoLo’s Sauce. It’s their signature. It’s a bit spicy, a bit tangy. Ask for an extra side of it. You’ll want it for the fries, the fish, and probably to dip your Johnny Cakes in (even though that sounds weird, trust me).
- Drink the Sorrel. It’s homemade. It’s tart, deep red, and perfectly spiced with ginger and clove. It’s way better than a standard soda.
- Mind the wait. Peak times (6:00 PM to 8:00 PM) are hectic. Use the online ordering system if you’re just grabbing a bite to take to Morningside Park, which is only a few blocks away.
The Reality of Running a Small Business in Harlem
It hasn't been all sunshine and hibiscus tea. Like every business in Harlem, LoLo’s has faced rising rents and the changing demographics of the neighborhood. But Skai and Raymond have stayed rooted. They’ve expanded slightly—opening a "LoLo’s Tacos" nearby—but the original shack remains the heart of the operation.
There’s a certain grit required to run a seafood-heavy menu in a landlocked neighborhood. Sourcing has to be impeccable. Consistency is king. If the shrimp is rubbery once, a customer might come back. If it’s rubbery twice, they’re gone. LoLo’s has managed to keep the quality high for a decade, which is essentially a miracle in the NYC hospitality industry.
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The price point is also worth mentioning. It’s not "cheap" in the way a dollar slice is cheap, but it’s incredibly fair. You can get a massive meal that feels special for under $30. In 2026, that’s becoming a rarity.
Actionable Next Steps for the Best Experience
If you’re planning to head to LoLo’s Seafood Shack Harlem, do it with a strategy. Don't just wander in.
- Plan for the Weather: If it’s a beautiful day, arrive 20 minutes before you’re actually hungry. The line moves, but the backyard fills up fast.
- Order the "Basket" if You’re Solo: The baskets come with fries and slaw, making it the most cost-effective way to try the fish or shrimp without committing to a full steam pot.
- Explore the Neighborhood: Use LoLo’s as your anchor. After you eat, walk two blocks west to Morningside Park or head east toward the historic Apollo Theater.
- Follow their Socials: They are active on Instagram and often post when they have limited-run items like specialized seafood salads or collaboration dishes with other Harlem chefs.
The beauty of LoLo’s isn't just the food. It’s the fact that it feels like a neighborhood living room. It’s a place where you can see a Columbia student, a lifelong Harlem resident, and a tourist who got lost all sitting at the same wooden counter. It’s the "Locally Owned" part of the name that really matters. In a world of generic franchises, LoLo’s is a reminder that the best meals usually come from people who have a stake in the sidewalk they’re standing on.
Go for the shark, stay for the vibe, and don't forget the extra honey butter. It’s really that simple.
The most important thing to remember is that LoLo’s isn't trying to be a Michelin-starred temple of gastronomy. It’s a shack. It’s supposed to be messy. You’re supposed to get sauce on your fingers. You’re supposed to hear the music from the street. Once you lean into that, you’ll realize why it’s a Harlem icon.
Check the hours before you go, as they can sometimes shift for private events or seasonal changes. Generally, they’re open for lunch and dinner, but a quick Google check is always smart before you make the trek. You won't regret the trip to 116th Street. It’s a slice of the Caribbean in the heart of Upper Manhattan, and it’s exactly what the neighborhood needs.