Esca
Salmone bianco, Alaska king ivory salmon and garnished with a salad of shaved fennel and late winter citrus, is served at Esca on West 43rd Street. Esca is one of the top fish restaurants in the city. (March 8, 2010) Credit: Sheila Griffin
One of the top fish restaurants in the city, where chef/co-owner Dave Pasternack (who catches much of his own fish) cooks with Italian simplicity and flair.
At this West Side restaurant partners Mario Batali and Joe Bastianich (Babbo) celebrate the flavors of Southern Italy allied to the region's seafood. Crudo appetizers (Italy's version of ceviche) make a memorable opener for a meal, followed by house specialties like grilled octopus or roasted branzini (Mediterranean sea bass).
The pretty, pastel-painted dining room with its many windows and well-spaced tables, preserves a feeling of cool spaciousness. In summer, it's hard to beat the flower-planted patio. Service is attentive - and the servers are as stylish as the food. The crowd is a grown-up, sophisticated bunch -a mix of corporate hotshots and trendy media, PR, advertising, and fashion types.
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