Restaurants & Bars


a revisit to Esca


Restaurants & Bars

a revisit to Esca

fusilli | Oct 6, 2001 06:55 PM

overall: id be happy to go back, but they have salting issues with the food

the service:
the last time i was there, they were all full of attitude & unpleasant-in fact almost nasty. this time much better. very professional

atmosphere: i still find this joint to be stiff

the crudos (basically sashimi) were very good...
the crab cake appetizer was good
the baccala was not veyr good at all...
the bigoli with fresh anchovies was pretty good, but i made somtehing similar last week that everyone thought was better so...

the problem:
they have a salting issue here. i know that Batali's restaurants all seem to be bold with salt. fine, no problem. i know that pasternak, the exec chef here, likes different kinds of salt, uses them coarse, etc.
BUT: somebody has a loose hand. the white bean bruschetta was nearly indedible it was so salty. this is almiost the same bruschetta Po has served for years. The baccala same problem-way too salty.
(I liked the coarse grains of salt on the crudo-nice textural touch.)
{last winter when i went here, i had a salad with big chunks of unground salt-not flakes,- this was a problem.}

they really gotta watch it there with this. graciously, when i told them, they took the baccala off the bill.

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