Fishtail

After an unhappy experience and critique of my second visit to Fishtail, the general manager contacted me and asked that I give them another try. On Oscar Sunday night, my wife and I decided to do just that and, like our very first time at Fishtails, we had a superb meal. Perhaps it was that we were expected or that it was less crowded than the last time we were there that made the experience so much better, but neither would account for the high quality of the food itself. First we noted that the breadbasket had expanded to include carrots and radishes along with the pretzel croissants and miniature cheese breadsticks. Again the angry mussel appetizer was both delicious and generous, as was the shrimp and Taylor bay scallop cerviche served in its own shell. The monkfish paella was original, full of the flavors of the sea, and rich without being cloying. One might think that Maine lobster carbonara would better be ordered at a local Italian than fish restaurant but Fishtail does a uniquely light carbonara sauce with all the flavors of the bacon, peas, tomato, and hint of dairy without being soupy or cheesy. We were so satiated by the appetizer and main courses that our three sides, shrimp home fries, cauliflower brulee, and wild mushrooms, were hardly given a fair tasting. They will be eaten later this week but it would be unfair to critique them individually. For us, at this point it made no sense to order dessert but the waitress was kind enough to offer us a few pieces of their signature peanut brittle to enjoy with our last sips of wine. I may skip the appetizer and save room for dessert on my next visit. We have guests coming from California soon and I plan to take them to Fishtail.

Fishtails is the popular new place by David Burke despite its hexed location of the late Rouge, Jovia, and Zoe Townhouse. It probably won't be long before Fishtails joins the rank of others if they persist in a bait and switch tactic. I live in the neighborhood so enjoyed a good meal at Fishtails when it first opened and a subsequent good meal soon after when it was still fairly empty. However this week when I showed up with my wife and daughter, we were first ignored by the hostess and the maitre d' and then told they didn't have my reservation and the restaurant was fully booked. I insisted that I had called several days in advance and was certain I made it, even showing him my Blackberry and the phone number I had called . His immediate comment was, oh "perhaps you are at David Burke Townhouse (aka David Burke and Donnatella) a block away." He called over there and said " yes that number is correct but it is our central booking number and you have a reservation at the Townhouse." It was freezing cold, 8pm, and my wife's birthday so we had no choice but walk the block to David Burke Townhouse which was almost totally empty of diners. Now to be honest, we had a good (but not great), quiet meal in a nice almost empty dining room. My law student daughter was most suspicious this was an intentional bait and switch used by David Burke to help fill his used to be busy but now less so Townhouse. Had it been done in a pleasant and apologetic manner, I might have felt less aggrieved, but the staff at Fishtails were first ignoring and then rude. Soon the chic people will have had enough of Fishtails and the locals will have been offended away and perhaps the next incarnation will have good food and a better attitude. I guess David Burke and his crew didn't read Frank Bruni's NY February 4th NY Times article

I just went to Fishtail and had very mixed feelings about the place. I was made to wait 80 minutes past my reservation and was not even offered a free drink. You would think at $15.00 a drink they have enough of a profit margin to make up for such a huge mistake. Worse off, the manager was rude and unapologetic about the event. The food is ok to very good but should be better at these prices.

24.07 lunch and no wine for less than $45! The only $40. bottle was "Unavailable". When questioned about a wine list that ranged from $50 t0 $1000 the sommelier responded "Many of our customers say the wine list is underpriced". We noted that virtually no wine was being served. Food ranged from very good to pedestrian.

Great quality whimsically presented David Burke food, just like DavidBurke & Donatella! Beautiful restaurant with a nice ambiance, very Upper East Side... Reasonably priced for New York (about $60 a head). Had delicious sashimi, the hamachi/crab/tuna tartare tacos, apple zucchini latkas, swordfish. We were 5 and everyone was thrilled!

Went last night and had one of the best NYC dining experiences in a very long time! Sat right away with our 8PM reservation at a beautiful table upstairs. The restaurant has a great ambiance and soothing effect. The service from minute one until we left was perfect from the busboys, to the top, some of the best service I have seen as of late. For appetizers we had the sashimi tasting, the taco tasting, the warm octopus and the dumplings. All were so flavorful and good. Main courses were the calamari mac and cheese (WOW), the orata, branzino and the snapper. Sides were the mushrooms, cauliflower, artichokes and of course the endless bread. Each persons food was so good, I think everyone's fork was in everyone elses plate. Then.....dessert. The apple tart is out of this world....the tree of cheesecake lollipops and the banana dessert. This was one fantastic night.

We had dinner at Fishtail last week and we were not looking forward to it because we are not that crazy about David Burke's other restaurant. Boy were we surprised. There were 3 of us and each person ate something different. Of the 7 restaurants we visited last week this was by far the best. Our dinners were sensational. The oysters were extremely fresh the halibut was the best I've ever eaten as was the Dorade the shrimp cocktail was outstanding. We can't wait to go back for another visit.