Crave Fishbar

At Crave Fishbar, we source and serve locally caught seafood in a sophisticated yet fun environment. We are a sustainable, eco-conscious restaurant and bar, using seasonal, organic when possible, ingredients that reflect our commitment to the environment and, especially, marine life. Our relationships with Long Island fishermen have been nurtured and supported through our sister restaurant, South Edison, in Montauk, NY and we are the only NYC partner with the Monterey Bay Aquarium, a national leader in ocean sustainability. Therefore, we give our Pledge that food and drink consumed at Crave Fishbar is fresh, creatively prepared, of the highest quality and has been harvested with integrity. Crave Fishbar is 100% sustainable because we give a shuck. Seeing the need for a sophisticated yet fun oyster bar and seafood restaurant in Midtown Manhattan, Brian Owens and chef Todd Mitgang opened Crave Fishbar in 2012 to fill the Turtle Bay crustacean void. Crave Fishbar has become that rare jewel for capricious New Yorkers who want a place that feels comfortable enough to lounge and relax, yet stylish enough to be a night-out-on-the-town. Both a classy after-work gathering spot with a swinging #oystergram Happy Hour, and a destination dining room with inventive, clean, socially-conscious, sustainable fare, Crave Fishbar is a neighborhood, and a city, darling. Whether sitting at the marble bar watching Bluepoints being shucked, or tucked in a booth sampling Lobster Curry with Thai Apple and Japanese Eggplant, or upstairs in a private loft-like space entertaining friends and colleagues, Crave Fishbar is an easy-going, upbeat place to dine and drink. Having created a menu as diverse and discerning as New Yorkers well-traveled palates, Mitgangs deft integration of fresh ingredients and global flavors reflect his culinary artistry. Wines and cocktails at Crave Fishbar are not an afterthought, but rather selected and conceived with tremendous thought by Beverage Director Jason St