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  • $$$$$
    RatingAvg. Dinner Entrée
    $$$$$Greater than $25
    $$$$$18.01 - $25
    $$$$12.01 - $18
    $$$7.01 - $12
    $Less than $7
  • Italian, Seafood, Local/Organic
  • 402 W 43rd St, New York NY10036 40.7594776 -73.9930707
  • (At 9th Ave)
  • click map to interact
  • (212) 564-7272
  • 0

User Ratings (Based on 91 reviews)

Food 3.5 Value 2.7
Service 3.5 Atmosphere 3.4

Other Restaurant Info

(212) 564-7272
Business Casual Dress Code Major Credit Cards
Lunch Mon-Sat: 12pm-2:30pm Dinner Mon: 5pm-10:30pm Tue-Sat: 5pm-11:30pm Sun: 4:30pm-10:30pm
Lunch, Dinner
Group Dining, Outdoor Dining, Tasting Menu, Trendy, Pre/Post Theater, Raw Bar, Online Reservations, Wheelchair Friendly, Accepts Credit Cards, Private Parties

User Reviews

  • Esca

    Posted by jackie on 07/27/2010


    Wow this place is expensive. I couldn't enjoy the meal at these prices. Sides were around $20.

  • Esca

    Posted by hank on 07/01/2010

    Too expensive for sub par service

    This is easily one of the most expensive places in the city despite being two blocks removed from the back of Port Authority. There is a scaffolding now which does not add to the dated appearance. The staff thought they were important (a trend at Batali places) and the food was run of the mill small portion Italian, which is basically an oxymoron. Salads are near $20 and a side of asparagus is $15. Just too much for what you get in terms of food, decor and service.

  • Esca

    Posted by anonymous on 05/27/2010

    good pre-theater lunch

    i went there with my wife for pre-theater lunch on a weekday. my wife had crudo for appetizer, i don't remember what she had for main course, but the curdo is really nice, it's the dish with 3 kinds of raw fish, so fresh and delicious. i had spaghetti for main course, this is probably one of the best pastas i have had in my life, it's the spaghetti with a one pound lobster, and tomato sauce and chilies, which is so good, and the price is not too expensive, worth trying. i had a espresso machiato (with grappa) after the main course, must try to keep you awake if you are going for a broadway show after lunch.

  • Esca

    Posted by Anon on 05/22/2010


    Service was eh. Food was eh. Tuna was stringy. Pasta with scallops contained one scallop sliced into four pieces and the "herb pesto" was more like pea soup. Not worth the money...very disappointing.

  • Esca

    Posted by SneakyStump4444 on 05/16/2010

    Not Ecstatic 'bout Esca

    Was way intrigued by visiting this place, primarily by the notion that Esca's specialty was Italian style sushi. Had a four or five of the small plates -- raw orange marlin, razor clams, plus calamari, squid ink pasta with flecks of some forgettable whitefish.Totally underwhelming. Atmosphere was terribly stuff, which I can live with if the food delivers, but food was only merely good -- not great. Wish I had gone back to the Spotted Pig.

  • Esca

    Posted by anonymous on 04/16/2010


    $18 for a fava bean salad, come on! $18 for (1) scallop, are you joking! $23 for a pasta with lemon, enough! $32 for chicken with olives, wow! $35 for skate wing, nice to be mario! Go to 4 star le bernardin it's cheaper and better.

  • Esca

    Posted by Teddy R on 03/29/2010

    Esca means "salt," right?

    Salty bean appetizer, salty bread, salty frito misto, I guess to cover up the fact that it lacked a fresh seafood flavor. Two people had the halibut, nice, but then poaching, braising or roasting fish ain't rocket science. When will I learn to order the easier to prepare offerings. Well, I like to go out to eat to have something that is a little labor intensive that I would not bother with at home. And I really hate looking for the guy with the breadbasket, but then I didn't have to; I had already had my daily quota of salt with that tiny bean appy. Put the darn breadbasket on the table, don't make people look for the guy who just put bread on the next table. And, oh yeah, leave the little bread plates, I needed mine for the pits from the salty olives. Mr. Mayor, I commend you on trying to have the salt reduced in restaurants, you will have an uphill battle, even at the high-end.

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