So, Esca was very nice, albeit a bit pricy ($65/pp for the tasting menu). The flavor construction of some of the dishes, while entertaining, was much less even and polished than I was expected, and some of the dishes were vigorously oversalted. The $25 add-on option for 5 additional items was of questionable value, given the tiny 'amuse-bouche' portion sizes of each item. Overall, dinner came to just over $100/pp, pre-tip.
In no particular order (and not a complete list):
* The raw sweet shrimp, in olive oil, were excellent - but I've had as well, or better, at my local sushi haunt.
* The split prawn sashimi, was tasty, if unspectacular - it might have benefited from a few drops of lobster-infused oil.
* The lone oyster on the halfshell, was too small, and seemed out of place, when tasted next to accompanying items that were more firmly flavored. It was literally an obligatory afterthought on the plate.
* The minced clam on roasted shaved fennel was overwhelmed by the latter.
* There was a dish that included wild mushrooms (I forget which) which were strongly oversalted, and almost inedible as a result.
* There was a small pasta course with a lone jumbo shrimp and a few clams - the entire dish was oversalted, and the pasta was a bit too al dente for my preference.
* The fresh uni (sea urchin) was overdressed and overflavored with olive oil, and was almost un-tastable ... the oil tasted nice, but the uni was overwhelmed and lost in it.
* I kept hoping for some italian-style eel, or octopus, or conch ... but it never appeared. Definite hole in their tasting menu.
* There was a fairly generous portion of fresh lump crabmeat, seasoned simply with lemon and a light drizzle of olive oil (a welcome display of restraint compared to some of the other culinary drownings we'd witnessed)
* The wines paired with each course were skillfully selected, and entertaining.
* The dessert course was a treat ... the lemon tri-layer was delicious and perky with fresh lemon, and the chocolate cake with chocolate gelato was appropriately sinful - especially the gelato, which was surprisingly light and refreshing.
* The bread was unimpressive - the only two choices were an over thick and slightly oily whole-wheat focaccia (too heavy a flavor) and slices of an over-risen & overbaked sour-dough panis loaf (too bitter). I expected more palate friendly bread for such fare.
* The waiters were friendly, but not as attentive or conversive as I was hoping. They had something of a cold and somewhat detached attitude - like they were doing their job, rather than enjoying themselves.
All in all, it was a nice meal, with a few adventerous moments of discovery (which is what tastings are all about) ... but for every such moment there was an equal number of minor disappointments. Very professional, but uneven and not particularly warm and welcoming.
If I wanted to go back to a Batali-owned restaurant, I'd probably go to Babbo instead - we could have done as well, or better, in a respected sushi bar. In fact, we did ... just before hand, we'd visited Sakagura - fodder for a separate post.
You'll have to give me a breakdown!
) i've made more of her recipes in the last two months than i have of AB's ever. they're approachable, simple to make, and good for us lowly beginners to start with. 