Taking up the old Jovia space on the UES and navigated by Chef Eric Hara, Burke’s bi-level venue is the first sustainable seafood restaurant. Chickens come free-range, beef comes organic, so it’s only fitting that this fare comes from environmentally-conscious sources, one being Burke’s company-owned fishing boat.

What that means to you is starting off with the flawless Kindai Tuna Sashimi: the finest Japanese Blue-fin tuna. Post-appetizers and the expansive raw bar, the menu divides into two schools: Whole & Simple Fish and Fishtails. Purist-friendly entrees like Roasted Black Bass fill the former, while Maine Lobster Tail Carbonara and the rest of the Fishtails put a Willy Wonkan-twist on seafood.

Those needing a little more turf than surf are also taken care of by means of a 55-Day Dry Aged Ribeye. And desserts match the light-hearted atmosphere: Cheeesecake Lollipops with Bubblegum Whipped Cream goes hand in hand with Warhol prints and a vibrant color scheme. (via fishtaildb.com)