Displaying all articles tagged:

Esca

  1. Best of New York
    The Absolute Best Upscale Seafood Restaurant in New YorkIt’s still possible to enjoy a first class, slap-up feast.
  2. Celebrity Settings
    Robert Downey Jr. Eats Lunch at ABC Kitchen; Bruno Mars Dines at EscaThis week’s Celebrity Settings.
  3. Openings
    What to Eat at Barchetta, Esca’s Dave Pasternack’s New ChelseaIt opens tonight.
  4. The Grub Street Diet
    Andre Braugher Eats ‘Really Quickly,’ Ends the Day With“When you have big cousins, you learn how to eat fast.”
  5. Paperwork
    Batali and Bastianich’s SLA Problem Likely to Have Quick ResolutionThe case may be far along in the agency’s system.
  6. Paperwork
    BYOBabbo: Batali and Bastianich Restos May Lose Liquor LicensesThe SLA says it has to do with something called “interlocking interest.”
  7. Coming Soon
    Esca’s Dave Pasternack Opening Barchetta in Former Bistro La Promenade“It’s taken me 14 years, but I’m finally doing it,” the chef says.
  8. In Season
    In Season: Esca Chef Dave Pasternak’s Corn Salad With Walnuts and GoatIs there a better reminder that summer does not officially end with Labor Day than a heap of Greenmarket corn?
  9. The Other Critics
    The Other Critics: Pete Wells Praises Arlington Club; Sutton Says Esca IsPlus: Tejal Rao finds “your new Kentucky home” at Maysville and more in our roundup of reviews.
  10. Two for Eight
    Tables Available at Nobu, Fish Tag; Within the Hour at Brushstroke and FishtailIt’s 4 p.m., and that means it’s time to play Two for Eight. Today: Seafood Experts.
  11. The Grub Street Diet
    Hearth Chef Marco Canora Squashes Chips Into His Sandwiches, Can’t Get“I love nothing more than toasting a piece of bread, and putting butter on it, and a sprinkle of salt … I love it, I love it, I love it.”
  12. The Food Chain
    Eataly’s Dave Pasternack Loves the Summer Shack’s Crisp ClamsSays they’re fresh and clean.
  13. The New York Diet
    Writer Jennifer Egan Risks Airport Sushi, Comes Around on Bone Marrow“I’ve eaten bone marrow before and thought, this is the emperor’s new clothes — they give you this oily stuff and are like, this is some great delicacy! But this time I was like, ‘Oh yes, this is why people like bone marrow.’”
  14. The New York Diet
    Food & Wine Editor Dana Cowin Makes Up for Light Lunches With“I always try to convince a child to get soft-serve so I can have some of it, but they’re very, very reluctant because they think I’m going to take over their ice cream.”
  15. TV Land
    Katz’s Beats 2nd Avenue Deli on ‘Food Wars’?Plus, watch Anthony Bourdain butcher a pig, and an update on the 2nd Avenue Deli’s Upper East Side location.
  16. Celebrity Settings
    Schumer Shops at Costco; Pelosi Prefers East Village CafésPlus: MK and Ashley Olsen party with the “New York Minute” screenwriter, Sean Lennon eats outside at Da Silvano, and more in our weekly roundup of bold-face dining.
  17. Foodievents
    Garden Party Promises to Be a Gay Old TimeRuth Reichl hosts a tasting to benefit the Lesbian, Gay, Bisexual & Transgender Community Center.
  18. Crime Scenes
    Esca RobbedWas it an inside job?
  19. Video Feed
    Esca’s Dave Pasternack Battles Not-So-Giant SquidWatch a video to learn how to clean and prepare fresh squid.
  20. In the Magazine
    Platt Applauds Neroni; Make a Six-Footer for Your Super Bowl PartyAdam Platt on 10 Downing and West Branch, how to clean a squid, new listings, and more in this week’s magazine.
  21. Foodievent
    Save Room for Food at Zachys Wine FestDrink Dom while sampling Esca on October 20.
  22. Foodievents
    Summer Restaurant Week Brings Back a Chance to Steal a MealYou can eat cheap for one week. But choose wisely.
  23. NewsFeed
    Esca’s Pasternack to Pitch Fish-and-Chips at Citi Field We’re not Mets fans or anything, but Gael Greene’s (Web-only!) scoop that David Pasternack of Esca was planning a Fish Shack for Citi Field has really got us in a Flushing frame of mind. Pasternack told us the new Fish Shack would feature “simple stuff” like fish-and-chips, fried clam sandwiches, and lobster rolls. As at other Citi Field concessions, you’ll be able to see the game while you wait. So what makes Pasternack’s menu special? “I don’t know yet,” the chef told us. “But it’s going to be really good.” Pasternack also hears that there will be a Shake Shack at Citi Field, the same rumor we told you about in August. Is this going to be the greatest stadium food court ever or what? Related: Hark! New Shake Shack to Open at Shea Stadium
  24. Mediavore
    Esca Chef to Work for Mets; Bourdain Back on Food NetworkEsca chef David Pasternack will be right at home in the new Mets stadium come 2010, running a place called the Fish Shack. [Insatiable Critic] Related: Hark! New Shake Shack to Open at Shea Stadium Kim Severson just ruined our breakfast with a look at PETA’s “Got Pus?” campaign and the question of whether or not milk contains pus. Let’s all share the nausea, shall we? [Diner’s Journal/NYT] A Brooklyn pizza maker accused of gunning down a mobster was acquitted yesterday, but the case still reinforces those old mafia-in-cahoots-with-Italian-joints stereotypes. [NYDN]
  25. NewsFeed
    Chef Centerfold Calendar Ready for 2008 We just got our copy of the Gourmet Institute calendar, and though we expected it to be pretty good (the pictures are by My Last Supper author Melanie Dunea), it turns out to be almost surreal. Dunea really gets the the absurdity of chef glamour shots, but rather than try to tone down the portraits, she folds her insight back into the photograph. The pictures are so high-concept that they transcend their original food-porn purposes. Brilliant! The calendar, which helps to support City Meals on Wheels, features twelve big-shot chefs in her signature style, and includes such awesome shots as Maremma’s Cesare Casella in a cowboy suit, looking like a tough Tuscan sheriff of the plains; Esca’s David Pasternack, looking totally looped, pouring liquor into the mouth of his fish companion; and Barbuto’s Jonathan Waxman, throwing what we hope is flour around in a gleeful, Tony Montana–like spree. The Chefs of the Gourmet Institute 2008 Calendar Related: Eating the Last Supper
  26. Back of the House
    Michelin’s Madness Drives Ed Levine (and Us) Up a WallEd Levine raises some points about Michelin today in what will no doubt be the first of many arguments and think pieces on the subject. There won’t be much debate, though, on the larger question about Michelin: Nearly everybody we know agrees that the book sucks. Unlike its French original, whose authority was well earned and absolute, and based on an army of incorruptible gourmands, the New York book seems more like the product of two Short Hills foodies passing the time on a red-eye airline flight. We haven’t seen the book itself, so we can’t say if the prose will be as insipid and amateurish as last year’s, which was straight from the South Bend Pennysaver, but we think we might get why Michelin is so weirdly arbitrary, a “combination of the Edsel and the Yugo” in Levine’s words.
  27. NewsFeed
    Dave Pasternack Serves Fancy Food But Prefers Not to Eat ItToday over at Midtown Lunch, Dave Pasternack, the chef and co-creator of Mario Batali’s highbrow fishery Esca, sits down for a quickie profile. There’s nothing particularly revelatory (that angle was more than covered in a lengthy New Yorker profile from 2005), but we just couldn’t wrap our heads around one little thing: Favorite Kind of Food: I mean, I like everything — but my favorite is ethnic food. I find it more intriguing. I’ve worked in fancy restaurants for 25 years, but my favorite foods are still Chinese, Thai, Indian … pretty much everything.
  28. Mediavore
    New York Is Tops; More Sam MasonNew York named the nation’s top restaurant city, based on total restaurants, number of internationally known fine-dining places, “a wide segment of second-tier restaurants,” and more. [MSNBC] The shuttered Tonic holds a press conference at the steps of City Hall to demand the protection of cultural venues. [Gothamist] Ed Levine goes inside Esca as they await yesterday’s Times review. [Serious Eats]
  29. The Other Critics
    Love and Hate for the Inn LW12; Esca Pulls Even With BabboThe Sun’s Paul Adams considers the Inn LW12 an out-and-out Canadian restaurant, to a greater extent than anyone else has, and praises the poutine, a Québécois version of disco fries, along with the rest of the menu. [NYS] Poutine aside, Randall Lane thinks the Inn LW12 is a snobby “poseur sanctuary” still carrying the taint of Lotus, owner Jeffrey Jah’s other place. [TONY] Esca gets a third star from the Times, moving it even with Babbo, and reminding everybody that David Pasternack is not just Mario’s fish guy, but one of the city’s great chefs. [Esca]
  30. What to Eat Tonight
    Snow Crab, Sure. Ritz Crackers — Definitely!The icy waters off the Canadian Maritimes bring special bounty at this time of year, and right now, that takes the form of one of the biggest and best of all crab species: Chionoecetes opilio, or snow crab. These monsters, which can easily weigh between five and seven pounds each, are just beginning to show up on menus, David Pasternack of Esca tells us.
  31. User's Guide
    Don’t Tell Al Gore: Soft-Shell Crabs Already HereWhen, in the very first week of March, soft-shell crabs appeared at the Grand Central Oyster Bar, they seemed as unnatural as two-headed kittens. These molted creatures, normally a summer treat, have been appearing earlier and earlier. (The Oyster Bar folks claim they’ve cornered the winter market.) Are they a product of … global warming? And are these freaks any good? We asked David Pasternack, executive chef at Esca and our adviser on all things briny.
  32. User's Guide
    We Submit Ourselves to PrimeTime Tables If you’ve read Eater in the past couple of weeks, you’ve heard of Primetimetables.com, a scalping-type service that gets you tough-to-score reservations for a flat fee. It’s true that the restaurant world could soon experience something similar to what’s happened on Broadway, where good seats at hot shows can go for as much as $500 – it’s simple market economics, and you don’t have to be a Marxist to see the downside. But it’s also true that $45 will get you a table at a top restaurant if you call that day before noon. Heady stuff. We thought we’d give it a whirl – see how well the system works, and just how dirty we felt afterward.
  33. What to Eat Tonight
    Nantucket Bay Scallops, Ripe for the Shucking Rob and Robin recently described, in mouthwatering detail, the nuances of Peconic Bay scallops. Our thoughts quickly turned to their Nantucket Bay cousins, which are currently appearing on some of the best tables in the city.
  34. The New York Diet
    ‘Page Six’ Editor Richard Johnson Eats on His Feet, Showers After As the editor of “Page Six,” Richard Johnson knows that shock lurks everywhere, even in hors d’oeuvre: “Some of them are designed as if they’re booby-trapped to explode.” Suspecting that the city’s most popular gossip columnist can’t survive on raw-bar caviar alone, we asked him what else he wrestled into his mouth between Saturday, October 7, and Thursday, October 12.