The team behind Crave Fishbar, NYC's first 100% sustainable seafood restaurant, is enhancing their reputation as the go-to fish brand by opening Crave Sushi Bar, directly next door to their midtown location of Crave Fishbar, and in keeping with the ethos of the group, have a focus on sustainable domestic fish.Items such as Local Sea Scallop Nigiri with beurre noisette and celtic sea salt; Kona Kampachi Sashimi - shiso yuzu pesto, topped with popped quinoa; Dressed Hudson Valley Steelhead Trout Sashimi highlight Chef Mitgang’s bold approach to the cuisine.Beverage program is overseen by Brian Owens with a large sake selection, cocktails paired for the food menu, Japanese whiskys, and tequila, which Owens believes is a great pairing.The space is centered by a sushi bar, comfy booths and banquettes with seating for 60 people. Their responsible and ethical sourcing practices carry over into the materials used for the design: weathered metals, textured woods, an oceanic color palette.