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, Mitgang’s 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 Steinthal. Among the offerings are organic and biodynamic wines, classic cocktails given new twists and a list of seasonal craft beers, chosen with a nod to complementing seafood.
With its varied dining, drinking and entertaining options, its modern food and drink selections, an evening spent at Crave Fishbar is a holistically curated experience.
The innovative seafood-focused menu at Crave Fishbar has landed chef Todd Mitgang back on the New York City gastronomic map. With over a decade of culinary experience, Mitgang brings his creativity sourcing to Crave Fishbar.
A native of Roslyn Heights, New York, Mitgang was mesmerized by cable TV cooking shows. After graduating from the University of Buffalo with a degree in Business Management, he turned his passion into a career by enrolling in the French Culinary Institute. This intense training earned him a position as Sous Chef and then Executive Chef at the seafood-driven Lisenda (now Ruby Room) in Roslyn, NY.
Seeking a greater challenge, Mitgang accepted a position at Soho’s critically acclaimed and consumer-popular Kittichai in 2004, where he was quickly promoted to Sous Chef and then Chef de Cuisine. Mitgang’s work with Executive Chef Ian Chalermkittichai earned the restaurant awards for “Best New Restaurant” from Travel + Leisure and “Best New Asian Restaurant” from Food & Wine.
He then met business partner Brian Owens in 2007 and they opened Crave Ceviche Bar in Midtown Manhattan. When the restaurant was tragically destroyed in a crane accident in 2008, the community showed its unanimous support for Todd and his team, hoping that Crave would return to the neighborhood as soon as possible.
In the following months, Mitgang consulted for many restaurants including New York’s Cascabel Taqueria. There, Todd earned the casual restaurant praise from New York magazine and Time Out New York. In June 2010, he returned to his Long Island roots as the opening Executive Chef/Partner of South Edison in Montauk, a beachfront destination beloved by locals for its laid-back atmosphere and fresh approach to seafood.
In 2012, Mitgang and Brians Owens reunited to open Crave Fishbar, where Mitgang continues to explore new ways to prepare and present seafood.
Brian Owens brings over 15 years of experience in the hospitality industry to Crave Fishbar, Midtown’s Mecca for fresh seafood enjoyed in a sophisticated yet fun environment. Owens ability to plumb the moment for current trends while keeping an eye on “what’s next?” has made Crave Fishbar a local haunt as well as a dining destination.
A native of Bayside, Queens, Owens grew up in the Manhattan pubs and restaurants his father owned, winding his way through every aspect of the business from the kitchen to the host stand. While pursuing an MBA in Accounting from Hofstra University, he started working in his uncle’s midtown lounge, One51, managing bottle service and the front door. After helping his uncle launch Chelsea’s exclusive lounge Suede, Owens opened the Gallery Lounge at The Gershwin Hotel (now named The Evelyn) at the tender age of 24. Most recently, he collaborated with Master Sommelier, Laura Maniec, to launch Corkbuzz Wine Studio, in Union Square.
In 2007, Owens teamed up with respected Kittichai Chef Todd Mitgang to found Crave Ceviche Bar with a focus on global ceviche. The restaurant’s distinctive menu and its warm yet rustic setting made it a favorite with both patrons and the press. After it was destroyed in a tragic crane accident in 2008, Owens was determined to reopen in the same neighborhood where Crave got its start. Powered by the longstanding support of its loyal customers, he joined forces with Mitgang to create Crave Fishbar in 2012.
Jason Steinthal’s enthusiasm and knowledge of the hospitality industry is evident in his role as Beverage Director of Crave Fishbar, the sophisticated yet fun Midtown seafood-focused restaurant owned by Brian Owens and chef Todd Mitgang. In addition to running the front-of-house, Steinthal is the restaurant’s chief mixologist, developing coveted cocktails, cultivating a mostly biodynamic wine and artisanal beer list.
Originally from Scarsdale, New York, Steinthal developed an interest in wine through his father, a wine aficionado. After earning a degree in Journalism from Northwestern University in Evanston, Illinois, he moved back east to New York City where he became the Bar Manager for Soho’s City Winery.
In 2010, he became a Bartender on the opening team at Pulino's, Keith McNally's restaurant on the Bowery. As he built his experience behind the bar, he applied for a General Manager position at South Edison, a Montauk eatery opening that summer. Steinthal was hired to head the front-of-house and made an instant connection with Chef and Owner Todd Mitgang. The restaurant earned a glowing review in The New York Times in the summer of 2011.
When Mitgang and business partner Brian Owens reopened Crave Fishbar across the street from its original location, Steinthal was asked to join the two in making the restaurant each a local favorite and a city darling.