Salsa Verde happens to be the perfect complement to a rich fish like porgy.
About Dave PasternackWhen Chef David Pasternack is not in the kitchen at Esca -- his seafood mecca in New York City -- he can almost always be found fishing. A 2004 James Beard Foundation Best Chef award winner, Dave has been known to bring his own morning catch into the restaurant for service. Dave's cookbook, The Young Man & the Sea, is a testament to this philosophy, with many of the recipes consisting of only three or four ingredients. Most recently, he opened Il Crudo, the fish restaurant at Eataly.
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