Cuisine:

• Sea food
• Italian
• Others
• Contemporary

Pesce Blue Description:
Pesce Italian Kitchen & Bar is the incarnation of Pesce Blue---with the same owner, Cliffe Arrand, and the same chef, James Walter---but many things are not the same. Gone is the sleek urban décor in concrete and the hip house music. Here to stay are soft, welcoming fabrics in golds and browns on the walls, homey photos from Italy and cushy seating with lush red accents. The menu has morphed as well. It's still Italian all the way, but prices are more accessible and one can make a good meal out of a few small antipasti in the $5 range, like veal polpetti with garlic-herb oil or sweet Spanish anchovies. Move on to a half order of pappardelle with house-made pork sausage and broccolini or whole roasted brook trout with golden raisin jus, without spending too many lire. During the week, a $19 three-course meal covers all the flavors and eases the wallet. Sides include roasted cauliflower with truffle and soft polenta. Desserts are simple: creamy fennel panna cotta would be the only way to go---if it weren't for homemade gelati in intense flavors such as hazelnut or a dense orange olive oil cake.


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