THE DAVID BURKE EMPIRE in restaurant week part 2

Last updated on February 13, 2016

Just a block away from David Burke’s Townhouse, Fishtail’s set up is almost identical. It is also a townhouse: bar in the front downstairs, and formal dinning room on second with oil paintings of fish on wall. As its name indicated, majority of the menu is seafood, and some of them are echoing with Townhouse.

Remind you, this was years ago. I haven’t seen this on their menu for a long time, and hopefully never again, because I really have no idea why would they put it on the menu, nor why I would order it. It was an embarrassment. Crab meat rolls in different sizes; rice were broken and falling off 2 sad piece of sushi (different sizes too); ginger and wasabi looked like they were just thrown onto the plate. And yes, it tasted as it looked.

As I almost lost it with the sushi platter, Anger Mussel showed up and calmed my anger. Served in a cast iron pan, with a wonderful sauce on the side, it was delicious. The sauce had a hint of curry in it, which went very well with the mussel, and very good flavor.

PRETZEL CRUSTED CRAB CAKE was not that much different than the one in Townhouse, minus the shrimp on top.

I am not a fan of branzino. It seemed to always be a boring cut of fish, and it is. It was seared perfectly, well seasoned, and skin was as crispy as it could be. There was nothing wrong with it, just boring.