This Is TASTE 716: Busy and Buzzy with Lure Fishbar & Bar Mercer's Preston Clark
Jan 16, 2026
Preston Clark, executive chef at Lure Fishbar and Bar Mercer, carries on his family legacy in culinary excellence, influenced by his late father, Patrick Clark, a pioneering chef. In this engaging discussion, he shares his lighter take on comfort food, his early experiences at Tavern on the Green, and what it's like running a bustling kitchen. Preston reveals the challenges of maintaining quality during busy services, his favorite dishes like the hangover pasta, and his aspirations for a timeless brasserie vibe, reflecting on both tradition and innovation in the dining scene.
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Early Station Work Shaped Menu Control
- Preston started at Lure's pasta station and learned flipping the pan while feeling the restaurant buzz.
- He recalls cooking there for years and owning roughly 85% of Lure's menu after gaining control over time.
Use Technique Over Excess Fat
- Avoid relying on excess butter to create flavor and focus on seasoning and technique instead.
- Preston deliberately developed a lighter style to harness flavor without added fat.
Family Legacy At The Odeon
- Preston's father, Patrick Clark, opened the Odeon in 1981 and influenced Tribeca's dining scene.
- Preston remembers family conversations about how his father helped develop what Tribeca became.