- Crave Fishbar
945 Second Ave., at 50th St.; 646-895-9585
The “yellowfin tuna confit sandwich” ($15) Todd Mitgang serves for lunch at his perpetually bustling midtown seafood restaurant is not a typical tuna sandwich. It’s not made with soggy supermarket bread, or smothered in too much mayonnaise, and it doesn’t look like it’s been sitting for days at the bottom of someone’s lunch bag. The flaky yellowfin is cooked in the confit style, and comes to your plate more or less straight from the sea. It’s tossed in a lemony vinaigrette, squeezed between slabs of toasty, house-baked focaccia, and dressed with arugula and fried artichokes for extra crunch. Devour this elegant monster in the traditional two-fisted way, or do what we do and remove the top piece of bread to enjoy it in a civilized uptown style, as a dainty open-face sandwich.