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 features a lively 16-seat bar and a 25-seat outdoor-dining deck with a retractable roof.

Fishtail's menu is replete with fresh fish and shellfish selections - including whole main lobster, blue fin tina and prawns. Many offerings illustrate Burke's signature creative spin - highlighting flavor and technique - such as Grilled Mahi Panzahella, Grilled 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. And on Monday through Saturday evenings, Fishtail's seasonal prix-fixe dinner features three courses for $49.

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 gaining momentum, Chef Burke has created a menu that reflects his goal to make Fishtail the first sustainable-seafood restaurant, and reinforces his belief in maintaining the integrity of each item on the plate.

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