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Fish Tag

  1. Two for Eight
    Tables Available at Nobu, Fish Tag; Within the Hour at Brushstroke and FishtailIt’s 4 p.m., and that means it’s time to play Two for Eight. Today: Seafood Experts.
  2. The Other Critics
    We’ve Got Some Good News and Some Bad News for Michael PsilakisAnother slam for Fishtag, but praise for MP Taverna on Long Island!
    By Jenny Miller
  3. Chef Shuffle
    Ryan Skeen Is No Longer Working at FishTag, Says PsilakisThe chef is said to have been dismissed last night.
    By Daniel Maurer
  4. The Other Critics
    Saveur and Saran Clash Over Sifton’s Fishtag ReviewA publisher on the chef’s side and a chef on the critic’s side? Now this is different.
    By Daniel Maurer
  5. The Other Critics
    Sifton Finds Fish Tag ‘Strange and Frustrating’; Cuozzo Thinks CianoPlus: Sietsema praises Fedora, Greene disappointed by Ember Room, and more, in our weekly roundup of restaurant reviews.
    By Emily Watkins
  6. The Other Critics
    Sifton Names Ai Fiori a ‘Best New Restaurant’; Cheshes Impressed byPlus: Cuozzo enjoys Donatella, Shockey unimpressed by Breuckelen, and more, in our weekly roundup of restaurant reviews.
    By Emily Watkins
  7. The Other Critics
    Sifton Impressed by Ciano; Cheshes, Sutton Praise the John DoryPlus more, in our weekly roundup of restaurant reviews.
    By Emily Watkins
  8. The Other Critics
    Sifton Impressed by Anella; Cheshes Finds Fat Radish ‘Short onPlus: Ryan Sutton weighs in on Lavo, and Robert Sietsema thinks Polonica “stands out,” in our weekly roundup of restaurant reviews.
    By Emily Watkins
  9. Slideshow
    First Look at Fish Tag, the New ‘Fish Parlor’ From Psilakis andThe latest project in the space that housed Onera, Kefi, and Gus & Gabriel.
    By Daniel Maurer
  10. Chef Shuffle
    Michael Psilakis Tags Ryan Skeen for Mediterranean ProjectRyan Skeen moves into the kitchen of the former Gus & Gabriel.
    By Daniel Maurer
  11. Openings
    ‘Fall Preview’ Spots Start Showing Their ColorsA cornucopia of news about the season’s upcoming restaurants.
    By Daniel Maurer