Preston Clark's joined John McDonald, Joshua Pickard and Josh Capon's Mercer Street Hospitality, as chef de cuisine at Lure Fishbar. He replaces Paul DiBari, who recently moved to the newly minted Bowery Meat Company, which is also managed by the group. Clarke, a vet of Jean Georges and El Paseo in San Francisco, last worked in NYC as chef at Resto and The Cannibal where he revamped the menu and gave it a meatier form. He will work with executive chef Capon to put his own spin on the menu at Lure, but loyalist should fear not, the classics like the beloved burger and lobster roll will remain untouched.
Preston Clark IN as Chef de Cuisine at Lure as Paul DiBari Moves to BMCo.
The vet of Jean Georges and Resto will change up the menu, but the classics will stay.