What to Eat at Crave Fishbar, Bringing Todd Mitgang’s Seafood Back to
The other day we told you that Crave Fishbar, the second coming of Crave Ceviche Bar (which was destroyed in that 2008 crane accident), would open in midtown. Today we have a look at chef Todd Mitgang’s Asian-leaning seafood menu, influenced by the time the chef spent at Kittichai. In the nearly half-decade since the Ceviche Bar’s demise, Mitgang opened Cascabel Taqueria and headed up South Edison in Montauk. Now, after years of searching for the right space, the same Crave gang has rebanded for this restaurant. For his part, Mitgang is happy not to be bound by the ceviche concept. “I really like to be creative with food. I didn’t necessarily want any boundaries this time,” he tells us. Check out our slideshow for some photos of his cooking — including a housemade spaghetti with head-on prawns, charred scallops, and fava beans — and scope the full menu below.
Dinner Menu [PDF]
Crave Fishbar, 945 Second Ave., nr. 50th St.; 646-895-9585
Grilled king oyster mushrooms, long beans, curry oil, finger lime
charred shallot, Meyer lemon, basil, and fava bean
Hen of the Woods mushrooms, harissa, buttered quinoa, veal glacée
pickled mustard greens, serrano, sauce gribiche, marble potatoes
