In 2008, Chef Burke unveiled David Burke Fishtail, an innovative seafood concept located in a beautiful townhouse on Manhattan's Upper East Side. The restaurant seats 130 people in a vibrant bi-level space that combines a lively 16-seat bar and upscale lounge with an elegant upstairs dining room and private events space.

Fishtail's menu is replete with fresh fish and shellfish selections - including whole main lobster, blue fin tuna and prawns. Many offerings illustrate Burke's signature creative spin - highlighting flavor and technique - such as Salt Roasted Branzino, Smoked Pastrami Salmon and Nori Crusted Tuna. Fresh-from-the-sea raw bar items round out the menu beautifully for any fish lover. The Sunday special, Lobster Louie, is a three-course lobster dinner for $45. Featuring a full a la carte menu served Monday through Saturday and a special Brunch prix-fixe on the weekends, Fishtail provides a premier experience for the discerning diner.

Fishtail offers the freshest seafood provided by Burke's company-owned fishing boat out of Brielle, New Jersey and the Hunts Point fish market. With the sustainable seafood movement only growing stronger, Executive Chef Phil Lewis has created a menu that reflects his goal of making Fishtail our first sustainable-seafood restaurant and maintaining the integrity of each item on the plate.

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