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, designed by Chef Burke, is replete with fresh fish and shellfish selections - including whole roasted trout, branzino and American red snapper. Many offerings illustrate Burke's signature creative spin - highlighting flavor and technique - such as Angry Shanghai Lobster, Ginger Seared 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 $38. And on Monday through Saturday evenings, Fishtail's seasonal prix-fixe dinner features three courses for $44. Each course can be paired with complementary wines for an additional $29.

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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