ESCA, NYC: December’s RESTAURANT OF THE MONTH | Burgers and Bourbon with BJ Coleman


White Bean Crostini as a starter at Esca ...
White Bean Crostini as a complimentary starter at Esca …

Fresh, high–quality seafood, simple and elegant recipes, and understated glamour are just a few reasons to visit Mario Batali and David Pasternack‘s Hell’s Kitchen restaurant ESCA!

Located at 402 West 43rd Street off of 9th Avenue, Esca’s menu features incomparable crudo (Italian raw fish sashimi-style), decadent pastas and savory meats – each worthy of their own distinct praise for preparation, presentation and predilection.

Fresh Scallop Crudo
Fresh Nantucket Bay Scallops Crudo – $22

Opened in 2000, Esca offers a minimalist approach to decor and to the food itself.  Pristine pastas and fish are prepared in light olive oils with simple seasonings, but with boisterous tastes!

The Nantucket Bay Scallops Crudo were a succulent delight where the superior caliber of the fish and it’s unmistakable taste and texture are highlighted with each irresistible bite.

Truffle Spaghetti at Esca
Taglierini Piedmontese – $100 at Esca, Piedmontese style spagetti with Alba White Truffles

It’s truffle season, so the Taglierini Piedmontese for $100 seemed like a must-have!  Although the pasta could have been a bit more al dente, it was still fresh and homemade as if eating on the coast of Italy.

The Branzino per Due is another masterpiece and Esca must-have.  Brought to the table in the sea salted shell, the moist and tender fish is filleted at the table and makes for a light and delectable meal for two, but I could have easily devoured it solo! :)

Esca's Salted Branzino
Esca’s Mediterranean Sea Bass (Brazino) $36 per person
Date Cake for Dessert at ESCA!
Date Cake for Dessert at ESCA!






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