Crave Sushi Bar

"Brian Owens and chef Todd Mitgang took over next-door spot to its Upper East Side location of Crave Fishbar, to open a sustainable sushi restaurant stocked with domestic fish. The menu includes appetizers, nigiri, sashimi, maki, and hot entrees, with sake by the glass, cocktail pairings, Japanese whiskey, and tequila." - Eater Staff

"Crave Sushi Bar in Manhattan, a spinoff of Crave Fishbar, excludes critically endangered species like bluefin tuna from its menu and focuses on wild-caught, sustainable, and responsibly farmed seafood. It provides sourcing and mission statements and allows customers to donate to the Billion Oyster Project through a 'Save the Reef' menu item." - Jaya Saxena

"Chef Todd Mitgang of Crave Fishbar and Crave Sushi Bar discussed concerns about the strike affecting access to specific ingredients such as squid and shrimp. He mentioned that the strike could lead to increased prices and menu gaps lasting weeks, impacting consumer pricing." - Melissa McCart

"Brian Owens and chef Todd Mitgang have taken over the next-door spot to its Upper East Side location of Crave Fishbar, to open a sustainable sushi restaurant in February stocked with domestic fish. The menu includes appetizers, nigiri, sashimi, maki, and hot entrees, with sake by the glass, cocktail pairings, Japanese whiskey, and tequila. There are six seats at the sushi bar and another 60 seats in the dining room. new" - Eater Staff