"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
