500 customers served daily, over 3,000 oysters per week, around 70 kg of tuna – Discover what makes Preston Clark's Lure Fish Bar in New York so extraordinary.
The News
Preston Clark can be hailed as the undisputed captain of the yacht docked at 142 Mercer St, in the Soho district of New York. With its curved ceiling, polished teak panels, white leather couches, and additional maritime elements, Lure Fish Bar might easily be mistaken for a floating luxury yacht in the middle of the ocean. In reality, the establishment owned by John McDonald and his partner Josh Pickard, where Preston has been the executive chef for over a decade, is the true hotspot of the Big Apple for all raw seafood enthusiasts.
The establishment, open for both lunch and dinner, consistently serves 500 diners a day. The numbers are mind-boggling: over 3,000 oysters per week, 100 to 150 pounds of tuna, and a similar amount of ice to preserve the finest raw materials.
Preston, named by The New York Times in 2019 as one of the 16 influential Black chefs who transformed American cuisine, and the son of the legendary Patrick Clark – the first Black chef in the country to win a James Beard Award – has been running the kitchens of Lure for a decade. Every day, he personally assesses the seafood's quality: sampling at least 20 oysters during both lunch and dinner; nothing is left to chance. "My doctor doesn't know I eat this many oysters," he jokes in the video recorded for Eater’s Mise en Place.
While the $195 Grand Plateau is legendary, featuring oysters, lobster, scampi, tuna tartare, king crab, and scallops, Lure also accommodates cooked dishes alongside sushi. Assisting Clark in sushi preparation is Akira Nakazawa; together, they've struck a perfect balance by blending Nakazawa's traditional Japanese cuisine with Preston's innovative ideas.
Today, sushi accounts for 35 to 40% of the orders. Despite the menu's constant evolution, Clark finds it imperative to continue offering Lure's historic dishes. He shares stories of facing a near uprising from loyal customers when he temporarily removed sea urchin bucatini, or how sesame-crusted tuna has remained on the menu since his interview for the job.
Between the raw bar, sushi counter, and food delivered to the Mercer Hotel lobby, Preston effectively manages three restaurants concurrently, always mindful of the financial responsibilities that come with kitchen leadership. "Organizing everything is like a dance: the result is beautifully organized chaos. It's like being an orchestra conductor: maintaining harmony and rhythm is key."
