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135 E. 62nd St., nr. Lexington Ave. (Upper East Side)
New York, NY
(1) 212-754-1300 | www.fishtaildb.com
HOURSMon.-Thurs.: 12:00pm-11:00pm; Fri.-Sat.: 12:00pm-12:00am; Sun.: 11:00am-10:00pm
BEST FORBrunch; lunch; dinner; late night
PRICE (APPETIZER; LUNCH ENTRÉE; LUNCH/BRUNCH PRIX FIXE; DINNER ENTRÉE)USD 14-19; USD 17-21; USD 37; USD 29-56
FAMOUS PLATESDry roasted mussels; shellfish tower; cheesecake lollipops; Can o' Cake
DRINKS AND WINEWine; beer; cocktails; sake
# OF SEATS120
PRIVATE ROOM AVAILABLE?Yes
SUBWAY63rd St.-Lexington Ave. (F); 59th St. (4, 5, 6); Lexington Ave.-59th St. (N, Q, R)
Chef David Burke has once again set up shop, this time in a two-level townhouse on the Upper East Side from which he serves up a carefully constructed menu of sustainable seafood. Design-wise, Fishtail is a masterpiece, with a slew of gorgeous spaces including two lively dining areas, a sit-down bar, and an outdoor patio with a retractable roof. Actually, make that a masterpiece stuffed with masterpieces: a Warhol print from the chef’s personal collection shines on the second floor, while boldly colored custom-made pieces by other painters, sculptors, and graphic design artists make the walls pop. The menu is equally striking, with page upon page of dishes with whimsical names and flamboyant flavors. Yet, despite his tendency towards the dramatic, Burke’s commitment to the freshness and flavor of his fish pleases even the most stolid of clientele.
WHAT WE WOULD WEAR
We’d go stylishly elegant with a chic, colorful top, neutral fitted skirt, killer heels, and a statement necklace or bangles.
GO HERE WITH
Small group; clients or colleagues; significant other; a date
WHY WE LIKE IT
The fashionably neutral tones we see at restaurant after restaurant these days can be such a bore–fortunately there’s nothing boring about this dramatic townhouse. We love the personality; it may be showy, but we can’t help but be charmed by the complicated dishes, the vivid colors, and the wacky art installations. Plus, the service and food are both top notch.
WHAT WE WOULD CHANGE
Some of the seafood dishes are a bit over-dressed.
GOOD TO KNOW
This is yet another addition to David Burke’s expanding culinary empire, though the first to focus entirely on seafood. The smaller downstairs dining room tends to be more casual than the one upstairs, though neither as flashy as the fun bar. The raw bar is open all day for anyone looking to pop in on short notice.
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