Fishtail by David Burke Marks DB Global’s Ninth Property
135 East 62nd Street between Park and Lexington Avenues
Raw Bar:$26-$62 & By the piece or pound
Small plates: $8-$35
Simple Fish: $21-$36 and By the pound.
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
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.
About David Burke
Blurring the lines between chef, artist, entrepreneur and inventor, Burke stands as one of the leading pioneers in American cooking today. His fascination with ingredients and the art of the meal has fueled a career marked by creativity, critical acclaim and the introduction of revolutionary products and cooking techniques. In addition to Fishtail by David Burke, Burke’s other properties include davidburke & donatella (New York, NY), David Burke at Bloomingdale’s (New York, NY), David Burke Las Vegas, Burke in the Box at McCarran Airport (Las Vegas, NV), David Burke’s Primehouse (Chicago, IL), David Burke Fromagerie (Rumson, NJ), David Burke Prime and Burke in the Box (Mashantucket, CT).
About Eric Hara
After graduating from a Santa Barbara hotel and restaurant school, Hara went on to work alongside chefs such as luminary Michel Richard at his flagship eatery, Citronelle; John Downey at the celebrated Downey’s in Santa Barbara; and Camille Schwartz at Restaurant Mimosa. He then honed his skills at the Ritz-Carlton Laguna Niguel and at the Fairmont Chateau Lake Louise in Canada. At the age of 26, having already amassed nearly a decade of experience on the line, Hara arrived in New York, claiming an Executive Chef position at the two-star eatery, Chez Josephine. Rounding out a career marked by a series of gifted tutors, Hara sharpened his skills alongside Rick Laakkonen before joining David Burke as Chef de Cuisine and eventually Executive Chef at davidburke & donatella
Chef Hara serves as Executive Chef of Fishtail and continues to oversee the kitchen at davidburke & donatella – soon to be davidburke townhouse. In his commitment to the simplicity of American flavors, Hara is a fitting companion for Burke’s inventive cuisine. Hara’s talent shines through in his great knowledge of the classics combined with a desire to create and experiment.
Fishtail offers the freshest fare – provided by Burke’s company-owned fishing boat out of Brielle, NJ, Hunts Point fish market as well as Litchfield Farms. With the sustainable seafood movement gaining momentum as more people become aware of both overfishing and environmentally-destructive fishing methods, Burke and Hara have created a menu that reflects their goal to make Fishtail the first sustainable seafood restaurant. The menu reinforces their belief in providing diners with the highest quality ingredients that do not compromise on integrity.
“Fishtail is giving me the chance to be inventive with seafood as I’ve been with steak at my more meat-focused restaurants – like David Burke Prime at Foxwoods Casino Resort and David Burke’s Primehouse in Chicago,” says Owner/Chef, David Burke. “Of course, the fish dishes at davidburke & donatella have always been popular, but with this new outlet, we can offer an even wider range and more unique twists on traditional seafood fare.”
Sample Dinner Menu Click Here To Download PDF File
CLASSIC RAW BAR
East Coast Oysters 3/piece
West Coast Oysters 3/piece 3 East Coast & 3 West Coast 6 pc/15.50; 12 pc /29
Little Neck Clams 1.25/
piece Stone Crab – Fla. 8.50/
piece Lobster Cocktail ÂÂÂÂÂÂÂÂ½ pound 10 1 pound 20 Shrimp Cocktail Head Off, U-10 3 pc/15; 4 pc/
18 French Sea Snails (Bulots)
8 SMALL PLATES Big Eye Tuna Sashimi 12 chicken little vinaigrette, capers and picholine olives Hamachi Sashimi 12 sea urchin and shisito pepper Kindai Tuna Sashimi 45 pickled honshimeji mushrooms, sour cherry and soy (The Finest Japanese Blue Fin Tuna) Tuna Tartare Tacos (2) 11 with pineapple and macadamia nuts Taylor Bay Scallop Ceviche 10 & Baby Shrimp Cocktail grapefruit, avocado and tomato-lime THE FISHTAIL TOWERS Cocktail Collection 26 ÂÂÂÂÂÂÂÂ½ lobster, 1 stone crab, 2 shrimp, mussels Shellfish Tower (for two) 32 ÂÂÂÂÂÂÂÂ½ lobster, 1 stone crab, 2 shrimp, 2 oysters, 2 clamsÂÂÂÂÂÂÂÂ¸ mussels and bulots Shellfish Tower (for four) 62 1 lobster, 2 stone crabs, 4 shrimp, 4 oysters, 4 clams, mussels and bulots Tempura Calamari & Tempura Oysters 12 sweet chili dipping sauce Crab Salad Tacos (2) 11 old bay and cumin seed Hamachi Tacos (2) 11 with avocado and masago caviar One of Each Tacos (3) 14 SOUPS, SALADS & APPETIZERS Lobster Wonton Soup 14 honshimeji mushrooms, bok choy and lemongrass Original Caesar Salad 12 prepared classically The Organic “Wedge” 12 tomatoes, pecans and blue cheese “ranch” Warm Octopus Salad 13 coco bean puree, piquillo peppers and arugula Lobster B.L.T. Salad 18 avocado, candied bacon, tomato and grapefruit vinaigrette Foie Gras, Prawn & Chicken Terrine 17 pickled beet salad Laughing Bird Shrimp 16 sea urchin risotto Dry Roasted Angry Mussels 10 chili oil, basil and lemon Shrimp Dumplings & Sea Scallop 14 daikon kimchi and cilantro oil Rice Crispy Crabcake 15 peppadew chutney and cumin citrus glaze Soft Shell Snails 12 tomato, garlic and fisherman’s toast
TODAY’S WHOLE FISH & SIMPLE FISH Roasted Black Bass 26/lb Roasted Red Snapper 26/lb Roasted Branzino with Caper Herb Vinaigrette 29 Steamed or Roasted Maine Lobster (2 lb or 3 lb) 25/lb Seared Salmon with Lentils 21 Swordfish “Steak Frites” and Maitre d’Hôtel Butter 23 Swordfish Steak “Rossini” 36 roasted shallot polenta and sautéed foie gras Calamari “Mac & Cheese” 20 grilled calamari skewer FISH TOP HATS garnishes and sauces for simple & whole fish Warm Artichoke Barigoule Garlicky Clams & Chorizo Lobster Ragout Minestrone Gnocchi & Wild Mushrooms Shrimp & Leek Fondue8, each FISHTAILS Monkfish Tail “Paella” 34 couscous pearls, chorizo, clams, mussels and shrimp Maine Lobster Tail Carbonara 36 english peas, oven dried tomato, prosciutto and caviar Oven Roasted Cod Tail 29 corn broth, butternut squash ravioli and brussles sprouts Giant Grilled Prawn Tails 39 basil, lemon and piquillo peppers Dayboat Sea Scallops 28 laughing bird shrimp hash and quail egg Dover Sole 40 candied grapefruit, cauliflower and brown butter vinaigrette TURFS 55 Day Dry Aged Ribeye 55 (Chicago Magazine; Chicago’s Best Steak ‘08) Braised Lamb Shank 29 white bean “cassoulet” Seawater-Brined Organic Chicken 27 root vegetables SIDES 6.50, each or 3 for 15.00 Shrimp Home Fries Whipped Potatoes Cauliflower Brulée French Fries “Persillade” Wild Mushrooms Garlicky Spinach Crispy Artichokes EXECUTIVE CHEF, ERIC HARA Pre-order our signature dessert, the Fishtail “Can ‘O Cake,” a chocolate molten cake, for the table.