Sustainable because we give a shuck
Our Story
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 were the first NYC partner with the Monterey Bay Aquarium, a national leader in ocean sustainability. In 2016, Crave Fishbar joined just a few other restaurants world wide and became a certified B Corporation, solidifying our commitment to using our business as a source for good and to better our community.
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.
Jason Steinthal
Jason Steinthal first made his way to the Crave Fishbar team after a successful two year run with chef Todd Mitgang opening South Edison in Montauk. He jumped at the prospect of sharing creative, fresh, sustainable seafood with the masses of NYC. A lover of all things eating and drinking, Steinthal brings a deep appreciation for restaurants as he heads up the front-of-house, inviting Crave's staff to share his passion. As the curator of Crave's wine program, Steinthal has put together an eclectic mix of interesting terroir and lesser known grapes alongside many carefully selected standbys.
Steinthal, a native of Scarsdale, New York, got his start at City Winery in Soho, working his way up from barback to bartender to bar manager. Realizing it was time to make a move to somewhere more focused on finer dining and seasonal cooking, he took a bartending position at Keith McNally's Pulino's on the Bowery when the restaurant opened in 2010. Soon after though, a mutual friend introduced Steinthal and Mitgang, and South Edison opened later that summer.
When not at Crave, you can find Jason eating pastrami with Russian dressing and cole slaw, most likely while complaining about the Knicks or the Jets.
Brian Owens
A native of Bayside, Queens, Brian 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. His 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.
While pursuing an MBA in Accounting from Hofstra University, he started working with his uncle, first at the Midtown lounge One51 and later launching another project in Chelsea, Suede. At the tender age of 24, Owens opened the Gallery Lounge at The Gershwin Hotel.
When he met chef Todd Mitgang, Owens knew they had a hit on their hands with Crave Ceviche Bar and its distinctive menu of global ceviche. After the tragic crane accident, Owens was determined to reopen in the same neighborhood and Crave Fishbar was finally born in July, 2012.
Todd Mitgang
Executive Chef Todd Mitgang is the creative force behind the innovative, sustainable seafood menu for which Crave Fishbar has come to be known. With over a decade of culinary experience in a multitude of gastronomic settings, Todd brings great variety and bold flavors to his food.
Todd graduated from the University of Buffalo before enrolling at the French Culinary Institute. After a stint as Executive Chef at Lisenda (now Ruby Room) in his native Roslyn, New York, Todd accepted a position at the Soho’s critically acclaimed and consumer-popular Kittichai in 2004, where Mitgang’s work with Executive Chef Ian Chalermkittichai played a major role in forming some of Mitgang's signature flavor profiles.
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, hopes were high that Crave would return to the neighborhood as soon as possible. The team however, was not able to immediately find a new home and Todd went on to consult for various projects in New York including Cascabel Taqueria before opening his Montauk seafood shrine South Edison in 2010.
Our Partners
There is so much that goes into Crave Fishbar. In so many ways, we are the sum of our partners . As the restaurant has grown, we’ve found a multitude of like-minded, passionate vendors and companies that each play their part in helping us to put together the unique Crave Fishbar experience. Some are old friends while others are new relationships we have cultivated along the way, but we’re proud to partner with some of the finest food purveyors, oyster farmers and sustainability organizations in the country.
Private Events
Midtown’s Octo Room:
Our private upstairs room with its loft-like vibe is the ideal setting for any event. With a capacity range of 8 to 80, we at Crave Fishbar are versatile enough to host at our place or yours. Our on- and off-site catering department is seasoned at planning cocktail parties, private dinners, business meetings, beach house barbecues, office luncheons or any other special occasion gathering that you want to celebrate in a style that is sophisticated yet fun. If you want to have your event on-site at Crave Fishbar, our space has its own bar for an oyster shucking-and-signature-cocktail party as well as tables and booths for a larger sit-down affair. A proprietary bathroom and private outdoor space make guests feel transported to their own little world. If you want bells and whistles, we have full multimedia capabilities so power point presentations, slide shows, video demonstrations or “Movie Nights” can be easily executed. A 108″ HD projector along with a separate music system allows for custom-tailored audio-visual get-together.
Upper West Side Mezzanine:
Our intimate private room seats 45 for a dinner party or 60 for a cocktail party. Get comfortable in one of our booths or banquettes adorned in soft woolen plaid or set up a few rows of our custom furniture to watch a video montage to set the mood for your party. The room includes private bathroom, full multimedia capabilities, fireplace, customizable music, and our in house events coordinator who’s main goal is to make your life easier by helping to plan for a memorable event. Full buyouts are available for up to 175 guests.
The Crave Fishbar team loves to customize events to ensure that your party is expertly planned, skillfully executed and, most importantly, quintessentially you.
Please email us at events@cravefishbar.com or fill out our events form and our event coordinator will get back to you within 24 hours.
Press
Upper West
428 Amsterdam Avenue
New York, NY 10024
#Oystergram Happy Hour
Monday - Friday - 5:00 to 7:00
Saturday & Sunday - 4:00 to 6:00
Dinner
Sunday - Wednesday - 5:00 to 10:00
Thursday - Saturday - 5:00 to 11:00
Weekend Brunch
Saturday & Sunday
11:00 to 3:30
Midtown
945 Second Avenue
New York, NY 10022
#Oystergram Happy Hour
Every Day 5:00 - 7:00
Dinner
Monday - Wednesday - 5:30 - 10:00
Thursday - 5:30 - 10:30
Friday & Saturday - 5:30 - 11:00
Sunday - 5:00 - 9:00
Lunch
Monday - Friday - 11:30 - 2:30