Food: ☆☆☆ 1/2 Ambiance:☆☆☆ Service:☆☆☆ Price:$$$ I recommend: Tuna & Salmon Tartare, Pretzel Crusted Crab-cake, Grilled River Trout Almondine, Cheesecake Lollipop Tree
As Winter Restaurant Week in New York City continued, I found myself at David Burke’s Fishtail on the Upper East Side. I had tried David Burkes Townhouse in the past and really liked it, so I was really excited to try his newer restaurant.
Fishtail boasts of being part of the sustainable seafood movement where 80% of the seafood they serve is caught through “sustainable fishing measures”. Though there are some overlaps with the menu from David Burke’s Townhouse, Executive Chef Eric Hara has devised an interesting array of seafood delights.
Don’t miss their wonderful peanut brittlewhich can be sampled right as you walk into the restaurant and also the delicious mustard flavored pretzelsserved in their bar area. This is just a precursor to some of the good things that await you.
Here is some of what we ate:
DRY ROASTED ANGRY MUSSELS
These “Angry Mussels” really showed their wrath in the boldness of its flavor. The Dry Roasted Angry Mussels with Chili Oil, Basil and Lemonis a dish that really works well to get those juices flowing in the mouth. A great way to start of a meal!
TUNA & SALMON TARTARE
I love their Tuna & Salmon Tartare with Crème Fraîche. It is served up with mini-crostinis and is simply delicious.
PRETZEL CRUSTED CRAB-CAKE
I absolutely adore their Pretzel Crusted Crab-cake with Mango Sauce and Poppyseed Honey. This just might be one of the best crab-cakes I’ve ever had. The crunchy pretzel laden exterior gives way to a delectable crab laden interior. This is my very favorite David Burke creation ( ummm not counting dessert ….). It’s a must try!
GRILLED RIVER TROUT
I had the Grilled River Trout Almondine with French Beans as my entree. The trout was grilled to perfection! I loved how they had charred the skin of the fish and infused it with subtle flavor that added just a little crunch to every bite I tried. The brown butter sauce went very well with the fish too.
PAN ROASTED ATLANTIC SALMON
The Pan Roast Atlantic Salmon with Baby Bok Choy and Two Currieswas good too. The Thai flavored curried provided a nice hit of spice though I thought they didn’t give enough of the curry itself and we had to ask for more. The salmon was very nicely roasted but could have done with a little more seasoning.
BAY SCALLOP CARBONARA
We also tried the Bay Scallop Carbonara with English Peas, Bacon and Oven Dried Tomato. The dish was good but I didn’t think there were enough scallops in the dish. This dish is really heavy!!!
I was very disappointed with their side dishes. We tried the Brussels Sprouts with Bacon & Onions, Cauliflower Bruléeand the Sautéed Wild Mushrooms & Onion.The only side that was nice was the Brussels Sprouts. The cauliflower side was caked in cream and was very salty and the mushrooms were just “meh”. I was really surprised at the sides as everything we ate before them was so good.
I thought the desserts were very good. You have to try the signatureDavid Burke’s Cheesecake Lollipop Tree with Bubblegum Whipped Cream and Raspberries. It is so yum and what a great concept.
We also tried the Chocolate Almond Torte with Almond Ice Creamand the Fishtail Fruit Bowl with Fruits, Berries and Cranberry Port Granite, both of which were good. I also loved their tea – selection box – it was super-cool!!!
I really enjoyed our meal at Fishtail but did find that the meal was really heavy. I preferred their appetizers to the entrees and next time I go I might just end up eating a vast array of appetizers. Their side dishes were a huge disappointment – I would not order them again but all in – what a delightful time we had!