Even with the recession, New York City is still bustling with restaurant openings. David Burke's latest creation, Fishtail, is a restaurant striving to provide customers with sustainable seafood options. Located in the old Jovia space, two floors and several separate rooms create an atmosphere of preference: plop a seat by the bar and enjoy drinks and the raw bar, or mosey upstairs for an intimate evening. Decor reminiscent of the waves of the sea (without being tacky) and hand-blown glass chandeliers are calming; the mahogany counters and staircases are classic.
Limos lined 62nd street as David Burke opened the doors last night. High society, press and a celebrity sighting (well, Ramona from the Housewife's of NYC isn't exactly celebrity material), were all in attendance. Small bites of Fried Calamari and Oysters, Risotto Balls, Oyster Shooters, Taquitos, Red Snapper Ceviche (needed a little salt) and my favorites, Quail Eggs Benny and a Corn and Crab Cappuccino with just the right amount of foam foreshadow a promising dining experience. Cracking lobster and crab shells and shucking the best oysters I've ever had, Fishtail's staff dealt with the massive crowd well and served with smiles.
This seafood paradise menu offers their classic raw bar, sashimi, a daily selection of whole fish and a Calamari Mac & Cheese that switches up the played out Lobster Mac & Cheese.
Fishtail by David Burke
135 E. 62nd Street; 212-754-1300
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