Chef Preston Clark, who has been the Executive Chef at the legendary SoHo staple Lure Fishbar for decades, is now at the helm working at the new gastropub Bar Mercer, another restaurant from Mercer Street Hospitality, just a few doors down. It’s inviting softly lit rouge interior, cocktail selection, and Clark’s smart selection of craveable bites and entrees, are already drawing in crowds, as summer quickly approaches.

Preston Clark, who has presided as Executive Chef for years at Lure Fishbar, is now also at the helm of the new Bar Mercer. Photo courtesy Bar Mercer.

We recently stopped by for dinner at Bar Mercer, finding an already lively atmosphere for an early Thursday evening. Patrons can look forward to fun plays on cocktails. A gin fan, I enjoyed the Psychopathia (with Lusteau East India Solera Sherry, dry & sweet vermouth), and my friend, a bourbon fan, enjoyed the Sour Patch Sour, with spiced pear, lemon juice, and ginger honey.

Must try: Crispy fried oysters with tarragon tartar, at the new Bar Mercer. Photo by Bar Mercer.

Of course, the appetizers and entrees reflect Clark’s well vetted takes on seafood fare. We absolutely loved the Hamachi Crudo, so fresh and flavorful, with olive oil, herbs, cracklin, and thai chili. In addition to fresh oysters, you must try the crispy fried oysters, with tarragon tartar. Another fun item on the menu is the classic snack, Housemade Pigs in a Blanket, served with spicy mustard.

A sample of craveable dishes, including the Hamachi Crudo, Whole Branzino, and Fried Chicken. Photo courtesy Bar Mercer.

Here Clark can reach beyond seafood selections, still keeping the menu simple. We loved the whole branzino, grilled, with shishitos, herb butter, charred lemon, chili oil, along with a classic filet au poivre (I loved my side of sauteed mushrooms.) Those basking in the downtown nightlife will want to try the Hangover Pasta, served with chitarra, ham, bacon, sunny side egg, pecorino, and black pepper. Clark also notes daily specials on a blackboard.

We capped the evening off with two decadent desserts-a lovely blueberry crumble, served warm with vanilla ice cream, along with a heavenly whipped chocolate soufflé.

Bar Mercer also just introduced its Weekend Brunch, served at noon. Make your reservations now. 25 West Houston, barmercer.com