DAVID BURKE LURES NEW YORKERS WITH INVENTIVE SEAFOOD OFFERINGS

Fishtail by David Burke Marks DB Global’s Ninth Property

135 East 62nd Street between Park and Lexington Avenues

212 754-1300

Cuisine: Seafood
Website: http://www.fishtaildb.com
Email: info@fishtaildb.com
Phone: (212) 754-1300
Hours of Operation:
Dinner: Monday – Saturday: 3:00pm – 1:00am, Sunday: 3:00pm – 11:30pm

Price Range

Appetizers

Raw Bar:$26-$62 & By the piece or pound

Small plates: $8-$35

Simple Fish: $21-$36 and By the pound.

Fishtails: $29-$40.

Sides: $6.50 (3 for $15)

Desserts: $6-$19 (cake)

AMEX, Discover, MasterCard, Visa

Dress Code: Business Casual
Offers: Banquet/Private Rooms, Bar/Lounge, Full Bar, Late Night, Non-Smoking Restaurant, Patio/Outdoor Dining, Private Room, Weekend Brunch, Wine
Public Transit: F train to 63rd Street/Lexington Avenue, N, R, W, 4, 5 & 6 trains to 59th Street/Lexington Avenue.
Private Party Contact: Teddy Suric (212) 754-1300

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Burke Excites, Delights and Is Better Than Ever

Review By Nancy Walman

What a perfect lift for entering 2009. The best restaurant to open in 2008! David Burke has unveiled Fishtail by David Burke, a new innovative seafood concept on Manhattan’s Upper East Side. Located in a historic townhouse, the bi-level eatery combines casual late-night dining in the ground floor oyster bar with traditional sit-down service in the main second floor dining room.

The 3,800-square-foot restaurant seats 120 people. The two-floor property includes a 16 seat bar and 170-square-foot outdoor seating area that can accommodate up to 25 people. The second floor boasts a Warhol print from Burke’s personal collection as well as custom-designed artwork by Texas-based artist J. Vincent Scarpace and contemporary painter and graphic artist Shannon MacGregor.

One wall plays host to nine of Scarpace’s paintings featuring various fish in bold colors which lend a whimsical and fun feel to the space. MacGregor’s graffiti art is a blend of exquisite hand-drawn illustrations with a bold and diverse graphic vocabulary and can be seen from a window near the outdoor seating area. Another important player in the décor of the restaurant is Michael Ayoub, a glass-blower and Brooklyn-based chef who has created beautiful red glass buoys that can be seen from the stairway leading to the second floor.

The dining experience at Fishtail begins with pristine East and West Coast oysters. The pineapple mignonette is divine, but the oysters capture the taste buds with their clean, briny seduction. Other Burke-takes on signature items from the Classic Oyster Bar: Little Neck Clams; and Stone Crabs (when in season) and French Sea Snails. Additional starters include: Crab Salad Taquitos; Tempura Calamari; Laughing Bird Shrimp; and Rice Crispy Crabcake.

Two appetizer specials steal the show and are worthy of a visit on their own: Seasonal Nantucket scallops, quickly sautéed with baby cauliflower and uni (sea urchin). Sweet as sugar, the scallops crunch to the bite. Absolutely the best we’ve ever tasted. Uni make a return appearance in a huge, dramatic shell, resting atop chilled noodles and cucumber Carpaccio. We have never tasted uni as pure and perfect: specially raised in Santa Barbara, it is exceptional.

The entrée menu is divided into two sections: Whole & Simple and Fishtails. Highlights from “Whole and Simple” include Roasted Black Bass for two; Roasted Branzino with caper-herb vinaigrette; Steamed or Roasted Maine Lobster; Swordfish “Steak Frites” and Maitre d’Hotel Butter; and Calamari “Mac & Cheese.”

From the Fishtails section: Monkfish Tail “Paella” with cous cous pearls, chorizo, clams, mussels and shrimp; Maine Lobster Tail Carbonara served with English peas, oven dried tomato, prosciutto and caviar; and Oven Roasted Cod Tail with corn broth, butternut squash ravioli and Brussel sprouts.

Two specials, whole roasted Red Snapper (from a special source with no mercury) and a lovely cod were impeccably grilled. Fish “Top Hats,” 5 inventive sauces could be ordered for a surcharge, but we preferred to keep it simple.

Other entrées offer a 55 day Dry Aged Ribeye, Seawater-Brined Organic Chicken and Braised Lamb Shank. A David Burke meal would not be complete without sides such as Shrimp Home Fries, Cauliflower Brulee and Crispy Artichokes.

To finish off the meal are Fishtail desserts including Burke’s famous Cheesecake Lollipops with raspberries and bubblegum whipped cream; Cranberry and Blueberry Floating Island; Napoleon of Chocolate Leaves and Citrus Burst “Bombe.” Apple Toffee Pudding Tart is also a delight, but the show stopper is the whimsical “Can o Cake,” Chocolate and White Cake, baked to order with all the fixins. It arrives in a large can and must be tasted to be believed. Gratis candy-wrappers, filled with peppermint Granita, a typical Burke touch, offer a titillating conclusion.

Fishtail offers a range of red and white wines by the glass and bottle as well as sparkling wine and sake by the glass. Perrier Jouët Champagne at $18 and poured by the half bottle is a bargain. Service is as exceptional as the food. The experience has the feel of a Michelin starred restaurant in Paris.

David Burke fans will delight at Fishtail by David Burke, yet another jewel in the crown of this master chef, which rates A Major on the Walman Report.

Copyright 2008 By Punch In International. All Rights Reserved.