Most Anticipated Spring Opening is Here: Barchetta
We are joining chef Dave Pasternack in his ‘little boat’ (or Barchetta in Italian) as it sets sail towards a new destination in Chelsea where it will permanently dock at 461 W 23rd Street. Ahoy! New restaurant Barchetta has arrived. We’re ready to get out and explore the new land, as well as the new ocean-to-table Italian menu at the restaurant. Offering a menu that will feature 8-10 favorites and a rotating list of specials that will change daily based on the morning’s catch, the new neighborhood restaurant will offer only the freshest seafood around. ‘I sea’ great food on the horizon. Officially open for business Thursday, April 24.
Eager to check out the new menu, we took a peek and already have our eyes set on a couple dishes. Ones that caught our attention (no pun intended), include the baked Branzino for Two, a Selection of Crudo with Alaskan Spot Prawn, Steelhead Salmonwith pickled radish and Maine Sea Urchin, and (gasp) our favorite boiled Octopus.
Knowing Chef Dave Pasternack’s background as the chef and a partner at Esca, the Italian seafood restaurant in Hell’s Kitchen, and the brains behind the seafood program for Mario Batali and Joe Bastianich’s Eataly, we knew the nicknamed ‘fish whisperer’ wouldn’t disappoint with his menu choices– and it makes us wonder what he’s whispering to the fishes. A passion project that has taken him 14 years to develop will be properly executed with the help of John Meadow and the LDV Hospitality team and his Executive Chef Christian Goerner who will be joining the team to take care of day-to-day operations (and who will be seeing us a lot).
All and all, we’re excited to dine at the new comfortable restaurant designed to make people feel at home while being served simple yet exquisitely prepared dishes. With all the buzz around Pasternack serving fresh catches, the avid fisherman might as well say he has ‘Gone Fishin’ in his own restaurant.
In 2004, the James Beard Foundation recognized Dave as Best Chef: New York City.
Chef Pasternack has a Cookbook: The Young Man and the Sea : Recipes and Crispy Fish Tales from Esca(buy it)