Comments on: Pescabar, Anyone?

By: RC DALLAS

RC DALLAS — Fri, 18 Jul 2008 16:05:33 +0000

Nancy, has anyone else besides me recognized several Lombardi executive chefs working behind the line at Pescabar on a nightly basis? No wonder the food comes out virtually flawless — now that’s using the ‘ol noodle Alberto!

By: Gastronome

Gastronome — Wed, 16 Jul 2008 17:07:23 +0000

Overall I liked the experience but don’t want TV’s in the main dining room – especially those showing angry looking anorexics marching down the runway making my date feel guilty about ordering a decent meal.

By: spoon18

spoon18 — Wed, 16 Jul 2008 13:41:55 +0000

Went last Wednesday to PescarBar.

The service was ok, at times pushy.

The decor was very nice, very fantasy-like.

The food was ok. The ahi tuna was overcooked and the halibut was ok but nothing special. The lobster risotto was quite tasty.

The calamari was decent but again, not like Capital Grille’s (Personally, I think it’s the best in the city).

In no hurry to return.

By: Chris

Chris — Tue, 15 Jul 2008 21:49:24 +0000

Went for lunch the first day it was served. Waiter was very green and nervous. Calamari app was decent though not Capital Grille good. The Risotto di Mare was excellent–Taverna worthy.

There was a big curtain across the dining room so our view and the atmosphere were hampered.

By: J.B. C

J.B. C — Tue, 15 Jul 2008 21:40:57 +0000

I am writing a review for my website right now infact. I am going to focus on the good I saw for this comment

Interiors were very “Starck” – as in Philippe Starck. Fun playful and happy. I think Lombardi does a great job at making people enjoy the environments in which they eat. The floating screen is actual the Vikuiti film from 3M. Turns any glass into a projection screen. But the reel was very very short. Maybe 5 minutes max…. and I am not sure the catwalk is appropriate.

The help was good. I saw some Lombardi long time employees working. (Does he pay well? Because he doesn’t seem to have high turn over.) Very knowledgeable. And the manager Stephen was very attentive to everyone at the place.

Scallops were amazing and I reccomend the house Blood Orange Bellini. And best risotto in town though i prefer the Taverna menu.

I met Mr. Lombardi and he definitely is a character. Great composure and attitude. We talked for a few minutes. He told me about Cibus which will have home-made gelato and a patio area for patrons.

I recommend it. They are still getting the kinks out so maybe wait a week and hit it up.

By: RB

RB — Tue, 15 Jul 2008 20:45:09 +0000

the interior is fine. very open and airy. i mostly remember the army of salmon colored shirts. also the projection screen showing the catwalk/fashion show. my back was to the screen, but the people at my table that were facing it said the footage was a pretty short loop that repeated over and over. not that they should have espn on that screen, but maybe a longer loop or something.

food was pretty good.

By: MLH

MLH — Tue, 15 Jul 2008 20:23:21 +0000

While at the West Village on Friday, a friend and I wanted to have one more glass of wine after dinner, so we walked over to Pescabar and were going to sit on the patio…

We just glanced at the inside, but it looked nice and “sunshiney”, but kinda reminded me of Villa-O. (or had I already had too many glasses of wine??)

But what we noticed, and made us leave the patio without ordering, to move to the lovely, interior bar of Cru, was the overwhelming smell of…

How shall I say this gently?? pooo….

Like sewage, although it also smelled more like the Barley House when one or two co-eds could not make it to the ladies room after too many shots and a too much greasy food. If you get my drift…

Gross. And the guys over at Cru said sometimes there is a lot of standing water around the West Village and when it get super hot it smells like that. (anyone else notice this?)

So sadly, that was my experience on that night.

I would like to go INSIDE and check out the food and bar, but I am still not sure of the place’s entire name…