Chef Todd Mitgang with members of his team in the Beard House kitchen
Local Oysters with Frozen Pickled Kumquats, Fennel, Fennel Pollen, and Thai Basil
Fried Vinegar Chicken with Adirondack Cheddar Crackers and Mixed Sweet-and-Spicy Pepper Relish
Dayboat Fluke Rolls with Bamboo, Cucumbers, Yuzu, and House-Cured Bacon
Plating hors d'oeuvres in the Beard House kitchen
Steamed Brussels Sprouts with House-Ground Red Mustard
Wild Striped Bass Crudo with Celeriac Rémoulade, Cara Cara Oranges, and Pressed Green Olives
Cherrystone Clams à la Bonne Femme with Mushroom Stock, Green Garlic, and Housemade Focaccia
Roasted Line-Caught Swordfish with Artichokes, Ramps, Romano Beans, English Peas, and Heirloom Cannellini Bean Purée
Behind the scenes in the Beard House kitchen
Grilled East End Sea Scallops with Roasted Heirloom Carrots, Housemade Chorizo, Spring Baby Lettuces, and Fried Farro
Crave Negroni > Aged Rum with Aperol and Amontillado Sherry
Dinner

Innovative Seafood

Todd Mitgang

Crave Fishbar, NYC

Midtown diners are hooked on the Asian-inflected seafood at Crave Fishbar. The kitchen at the intimate, 60-seat restaurant is run by Todd Mitgang, an alum of Kittichai and Cascabel Taqueria who deftly incorporates bold flavors and inspired ingredients into his eclectic menu.

Event photos taken by Geoff Mottram.

Related Info:

MENU

  • Hors d’Oeuvre

    • Local Oysters with Frozen Pickled Kumquats, Fennel, Fennel Pollen, and Thai Basil
    • Fried Vinegar Chicken with Adirondack Cheddar Crackers and Mixed Sweet-and-Spicy Pepper Relish
    • Dayboat Fluke Rolls with Bamboo, Cucumbers, Yuzu, and House-Cured Bacon
    • Steamed Brussels Sprouts with House-Ground Red Mustard
    • Toques et Clochers Crémant de Limoux NV
  • Dinner

    • Wild Striped Bass Crudo with Celeriac Rémoulade, Cara Cara Oranges, and Pressed Green Olives
    • Lucien Crochet Le Chêne Sancerre 2010
    • Cherrystone Clams à la Bonne Femme with Mushroom Stock, Green Garlic, and Housemade Focaccia
    • Bisson Marea 2011
    • Roasted Line-Caught Swordfish with Artichokes, Ramps, Romano Beans, English Peas, and Heirloom Cannellini Bean Purée
    • Au Bon Climat Hildegard 2008
    • Grilled East End Sea Scallops with Roasted Heirloom Carrots, Housemade Chorizo, Spring Baby Lettuces, and Fried Farro
    • La Follette Van Der Kamp Vineyard Pinot Noir 2008
    • Brown Butter Cake with Local Strawberries, Whipped Crema, and Sweet-and-Salty Macadamia Nuts
    • Crave Negroni > Aged Rum with Aperol and Amontillado Sherry

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Fri, 03.22.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

October 2013

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