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Posted by Anonymous on 12/31/2007
We had an exquisite meal at Esca last night. The pasta with chili, scallion, and cuttlefish is to die for. The fish was also wonderful -- perfectly fresh and prepared expertly and simply. I would say that the non-crudo appetizers were a weak point -- they lacked the flavor of the other items we had, so I would stick with crudo and pasta to start. And don't miss the desserts, which were first-rate. I had read negative reviews on this site and was a little concerned about going here, but I absolutely disagree with most of the criticism leveled at Esca -- it is a wonderful place.
Posted by Anonymous on 12/24/2007
My wife and I ate here after the theater the other night and had a wonderful meal. Unfortunately, they were sold out of the branzino but the entrees we had were excellent. After the crudo tasting, an entree, and a couple of contornos we forced ourselves to have a couple of desserts. I'm glad we did. They were great. I don't understand how people can complain about the portion sizes or the service. We left stuffed and the waitstaff was incredibly friendly and attentive. There were a lot of young people dining there. Maybe some of Esca's customers have never eaten in anything nicer than an Applebees and are just uncomfortable. Who knows?
Posted by foodie girl on 11/18/2007
just got home and had to share a wonderful experience. for a new york restaurant staff is very friendly and great service. the food is wonderful. i even overheard tables next to mine how great the meal was. the wait staff could not be nicer or on the ball. never a crumb on the table. loved my swordfish it was the best i have ever had. i would definately go back. it is a little pricey though.
Posted by Anonymous on 10/12/2007
Was a little hesitant about going here after reading the reviews but I must have been in a different restaurant. The service was wonderful - helpful, pleasant, timely. The food was excellent and certainly not small portions. We couldn't finish our shared pasta - it was so rich and delicious - but after the very ample appetizers...... Little room for the main course, the branzino for two - very good - and a good contrast to the very rich dishes that came before. No room for dessert, but the little cookies that appeared on the table were great. And the coffee was terrific too. We will be back.
Posted by can live without mario on 09/08/2007
although every Mario establishment has very good food. he trains his people to make you feel that they are doing you a favor to eat there. there are enough great places to in NYC that his condescending attitude shouldnt be tolerated.
Posted by Anonymous on 08/16/2007
I had some of the best food I have ever eaten in NYC at Esca. The tuna carpaccio was amazing and so, so fresh. The heirloom tomato salad was bursting with color and flavor. The pasta was cooked to absolute al dente perfection. The bus boys were great and majorly attentive, constantly cleaning every crumb that fell on the table and changing all of the silverwear and side dishes with each course that came out. Unfortunately the waiters were pretentious and rude and ours completely ruined my evening by talking down to me. When I ask for parmesan cheese on my pasta, I expect it to be given to me. I don't expect to be condescendingly told that it's a "major taboo" to ask for shredded cheese on pasta. (As if I asked for ketchup on it or something!) I did notice after that there were no salt and pepper shakers on the table either. That would probably be a taboo as well. I do get the concept of enjoying a meal the way a chef intended it to be prepared but I don't appreciate being rudely denied something by a server when I am paying that much for a meal. Then he did not bring me the muscat I ordered with my dessert. That must have been taboo as well even though they were paired together on the menu. So unfortunately, I can never go back no matter how fresh the fish is.
Posted by Anonymous on 07/26/2007
Arrived 30 min. late for our reservation and were still seated right away in the garden. We had the tasting crudo which the chef picks and all were great, but just a touch too salty. We then had the tuna ravioli as a second dish. Main course was the Branzino for 2 which was baked in salt and drizzled with olive oil just like being in Italy and sides of a mixture of sauteed vegetables and potato. Wine completed this great meal. There is so much on the menu to try that I will have to go back several times to taste it all.