Seafood arm of the Batali empire. Chef David Pasternack serves the fruit of the Pacific and Mediterranean, and on days off…goes fishing. Simple preparations, like just serving it to you raw. Crudo is spectacular, inspired by the fishing villages back in Lo Stivale. Pastas, grilled bass, chef-caught fluke with radish. Classy but not fussy. White tablecloths, lemon-yellow walls, fish on ice at the bar. Amazing garden for lazy summer nights.

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