ESCA

Chef David Pasternack interprets the coastal cuisine of Italy at this Theater District West restaurant near the Lincoln Tunnel. All manner of fish and shellfish—baked whole, mixed in pasta or served raw, crudo-style with a little olive oil, spices and maybe some citrus—is served. The not-to-be-missed raw section of the menu will delight those who thought raw fish began and ended with sushi. Service is attentive and enhances the experience.