"Seafood reigns at Staten Island’s newest restaurant Barca, a project by Victor Rallo, who also runs Surf, and Dave Pasternack of Italian seafood spot Esca. New Yorker critic Hannah Goldfield finds “well-executed old standbys” like oysters and clams on the half shell, fluke crudo, and a whole branzino, alongside an uninterrupted view of Manhattan. She writes that the Sicilian-style fish stew — which is “abundant” with mussels, clams, shrimp, black sea bass, olives, and fregola — comes in a broth that’s “appealingly” fragrant with Pernod. Another crowd-pleasing dish is the “pitch-perfect” lobster spaghetti, a mix of claw and tail meat still in the shell thrown into house-made pasta." - Carla Vianna
