Mario Batali's Esca, Italian for "bait," lures diners in with delectable raw preparations called crudo—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 whole, salt-crusted branzino, sea bass for two, or bucatini pasta with spicy baby octopus. The menu changes daily. If you're a low-sodium diner, you should probably cast your net elsewhere. Batali's partner, Joe Bastianich, is in charge of the wine cellar, so expect an adventurous list of Italian bottles.
Reviewed by JP__ from Charlotte on 3/6/07
There are a lot of really good restaurants in NYC, ESCA is a fantastic place. Everything was excellent. Our waiter was great, attentive, and very helpful. Share an appetizer, entree, fish dish, etc, your experience will be great. The wine list is extensive and Italian, the staff will be happy to help you with this. Enjoy Esca, we did.
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