Fish, steakhouse-style

By

Lauren Kramer, Contributing Editor

Published on
October 12, 2010

When David Burke opened Fishtail in December 2008, the well-known New York City restaurateur had a clearly defined goal for his seventh eatery.

“This was my first seafood restaurant, and I wanted it in a steakhouse concept,” he says. “The steakhouse is a simple way of thinking and eating, and as with a diner, there’s a comfort level for guests, because they know what they’re getting.”

Burke trained at the Culinary Institute of America and worked at River Café in New York City before opening the Park Avenue Café with Alan Stillman, CEO of Smith & Wollensky, in 1992. He served as president of culinary development for the Smith & Wollensky Restaurant Group from 1996 and opened his first restaurant, now known as David Burke Townhouse, in 2003.

Located in the Upper East Side, Fishtail is a two-level restaurant with a bar, raw bar and open kitchen downstairs and elegant dining room upstairs. The color scheme is coral-red, the décor is upscale with blown glass pieces and Andy Warhol artwork on the walls, and the meals are deliberately eye catching.

“The dishes can’t help but attract diners’ attention,” says Burke, referring to the shellfish tower a three-tier appetizer with lobsters, shrimp, mussels, oysters, clams, sea urchins and periwinkles. Whole-roasted fish emerges from the kitchen in a copper pan or casserole dish and is boned in the dining room.

To read more about Fishtail, click here. Written by SeaFood Business Contributing Editor Lauren Kramer, the story appeared in the October issue of SeaFood Business.

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