Upon entering we liked the low lit but not dark look of Pescecane. Interesting use of the sides of wine bottle crates. Attention to service detail was amazing with 2 well dressed waiters tending to our table consistently but never bothersome.\r
Starting with the complimentary antipasti of grilled zucchini, assortment of olives, mini bruchettas and chunks of parmesan cheese taken right off a half wheel sitting on a wood board atop the bar, we knew this would special. After the mushroom ravioli we knew we were in heaven. The ravioli were covered with delicious truffle oil infused champagne cream sauce finished off with our waiter grating black truffle top of the dish.\r
Dinner consisted of Ossobuco with risotto, Costine DiAgnello and Branzino. The Ossobuco was tasty and tender and the risotto was cooked perfectly creamy. The Branzino was worth every penny. After reviewing our cooked salt covered sea bass our waiter took it to and back table where he removed the skin and bones, with the precision of a surgeon leaving beautiful white tender filets of perfectly cooked sea bass. Along with the main courses came broccoli rabe with crumbled cooked sausage and garlic, the same way I myself prepare it home.\r
Always a little room to try a dessert and again not disappointed at all. The Tiramisu was the best I have ever had.\r
We have eaten all over Italy and New York, the epicenter for Italian American cooking and Pescecane is by far the best Italian restaurant we have ever tried. Bravo to the chef. 5 stars for the detailed service and the amazing food.
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