David Pasternack: "The other quintessential Long Island fish"
This is, as far as I can recall, only the second or third New Yorker food issue (culinary idolatry being a nascent addition to American faith / fetish), but it’s definitely my favorite so far. I have to know this is true when one of my least favorite NYer contributors (trailing really only Katha Pollit) writes an absolutely sterling profile of David Pasternack, of Esca.
I’ve eaten at Esca only twice, but both times with spectacular results, and the bar is by far the best place for an icy martini in about a 6 or 7 block radius. I don’t have the means to become a regular there, but I wish there were a few dozen more restaurants like it in Manhattan. Beyond being full of generally well put-together people who know how to act in public, it’s not a 'scene' restaurant in the least. The formidable wine program (200 selections or so) combines ambition (and often outright obscurity) with expert wine service. And though it’s part of a general trend towards eating raw fish, it was also the innovator, one of the first non-Japanese restaurants to include naked fish flesh on its menu. I’ve had the crudo platter that Singer describes, and at least a few years ago, before it garnered so many imitators, it was revelatory. The pink snapper with black lava salt was like a salty confection, a briny balancing act that you'd eat every day if you could afford it.
As I said, Marc Singer’s byline doesn’t typically fill my heart with anticipation, as I normally find his writerly persona rather spineless (evidenced here in his “Citing my journalistic priorities, I managed to steer clear of the heavy lifting” copout), but I enjoyed the swift pacing in which he demonstrated the dual importance of Pasternack the chef and Pasternack the fisherman; without making a big fuss about it, he illustrates that Pasternack is more rooted in his local environment (dare I say terroir?) and the origins of his raw materials than most chefs of his near-celebrity stature. That goes a long way towards explaining why each time I’ve visited, Esca always seems comfortably full.
I’ve eaten at Esca only twice, but both times with spectacular results, and the bar is by far the best place for an icy martini in about a 6 or 7 block radius. I don’t have the means to become a regular there, but I wish there were a few dozen more restaurants like it in Manhattan. Beyond being full of generally well put-together people who know how to act in public, it’s not a 'scene' restaurant in the least. The formidable wine program (200 selections or so) combines ambition (and often outright obscurity) with expert wine service. And though it’s part of a general trend towards eating raw fish, it was also the innovator, one of the first non-Japanese restaurants to include naked fish flesh on its menu. I’ve had the crudo platter that Singer describes, and at least a few years ago, before it garnered so many imitators, it was revelatory. The pink snapper with black lava salt was like a salty confection, a briny balancing act that you'd eat every day if you could afford it.
As I said, Marc Singer’s byline doesn’t typically fill my heart with anticipation, as I normally find his writerly persona rather spineless (evidenced here in his “Citing my journalistic priorities, I managed to steer clear of the heavy lifting” copout), but I enjoyed the swift pacing in which he demonstrated the dual importance of Pasternack the chef and Pasternack the fisherman; without making a big fuss about it, he illustrates that Pasternack is more rooted in his local environment (dare I say terroir?) and the origins of his raw materials than most chefs of his near-celebrity stature. That goes a long way towards explaining why each time I’ve visited, Esca always seems comfortably full.

