Listed below are links to reviews of Esca Restaurant from around the web.
[ more from dailycandy]
"It was small and hidden downtown, and the Batali hype hadn’t spread...."
[ more from dailycandy]
"It was small and hidden downtown, and the Batali hype hadn’t spread. The whole world seemed to — within a flash of a pan — wake to the genius of the ponytailed Italian chef...."
[ more from fodors]
"Mario Batali's Esca, Italian for "bait," lures diners in with delectable raw preparations called cruda -- such as tilefish with orange and Sardinian oil or pink snapper with a sprinkle of crunchy red clay salt -- and hooks them with such entrées as..."
[ more from gayot]
| "Mario Batali's foray into seafood has succeeded swimmingly with David Pasternack heading the kitchen. In the almost-tropical room of pastel walls, stone-tiled floor and urns spilling over with plants, the menu is all Southern Italian seafood...." |
1 reviews
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[ more from judysbook]
| "I live in the neighborhood and have been to Esca a few times. I love seafood and this Italian restaurant serves an abundance of seafood dishes...." |
2 reviews
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[ more from local.yahoo]
| "Company Information: Esca is a Southern Italian Seafood Restaurant created by Mario Batali, Joseph Bastianich & David Pasternack. Esca showcases the style & sensibility of Italian coastal cooking...." |
6 reviews
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[ more from menupages]
"Esca is not a typical venue for me and my wife, but a vendor to her company wanted to treat us for a holiday dinner and since he was paying we let him choose. Portions are small because this isn't a "stuff-your-face" kind of place...."
[ more from nyjournal.squarespace]
"The menu offers several whole fish, in addition to a a larger number of composed dishes. I ordered the Orata ($33), a kind of sea bream, served whole...."
[ more from nymag]
"Somewhere in between overseeing Babbo and Lupa, taping his cooking show, and just basking in the glory of his own undeniable greatness, Mario Batali has found time to earn another gastronomic gold star. At Esca, the overachiever in the orange clogs, partn..."
[ more from pabulum.ext212]
"Two of us from our business trip to Ireland met up at Esca to welcome Barry, our driver that entire week in September, and his girlfriend to the city. The New York City thing about tasting menus is that when one person wants to sample the chef’s bes..."
[ more from savorynewyork]
""At many other restaurants, one category of the menu outshines the others. At Esca, it"s a toss-up between the crudo preparations, the fish entrees and even the desserts, few but memorable...."
[ more from search.cityguide.aol]
| "Who'd guess you could get so much sashimi at an Italian restaurant? 'Crudo' is common in Italy, but hasn't fully made the transition to the States...." |
15 reviews
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[ more from tablehopper]
"Chef Brad Farmerie has crafted a menu of 1014 scrumptious canapes for the Monday Room that come ouhttp://www. I was happy to see some antipodean ingredients on the menu, like dukkah and Tasmanian sea trout...."
[ more from tripadvisor]
"Explore our site to find travel information and unbiased reviews on New York City tourism, hotels, attractions, maps and much more...."
[ more from villagevoice]
"Mario Batali"s southern seafood restaurant has earned a place right up there with all his other gold-standard endeavors. The menu changes according to the market, but diners go for dishes like whole wheat spaghetti with sardines and walnuts or local str..."
[ more from wcities]
"Esca means "bait" in Italian, so it is not surprising that this Southern Italian restaurant"s main focus is on seafood. Run by celebrity chef Mario Batali and restaurateur Joe Bastianich (also partners in Lupa and Babbo), Esca has innovative food, impec..."
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