The stars of LES MISÉRABLES live
in one revolutionary concert!
( 718) 368-5596 | www.OnStageAtKingsborough.org
Kingsborough Community College, 2001 Oriental Blvd., Brooklyn
COURIER LIFE, A 24-7 PRIL 12-18, 2019 53
)
AMPLE, FREE PARKING!
THE
APRIL 12TH AT 8 PM $34
Courtesy of RJ Productions
“ Do you hear the people sing? Yes! With
incredible voices and outstanding musical magic!” – BBC Radio
When the multi-talented
Vic Rallo opened the restaurant
Surf, he brought fabulous
food to Staten Island.
It was so well-received, he
now has his second venture
there — with partner Chef
Dave Pasternack — and keeping
with the theme of nautical
names, it’s called Barca, the
Italian word for “boat.”
Pasternak is a self-proclaimed
fisherman who says
every time he looks at the spectacular
waterfront views of his
restaurant, he thinks: “What
can I catch?” He owns his own
boat, and has spent a lifetime
selecting the finest seafood
from fish markets for his other
eatery, Esca, in Manhattan; so
with a background like this,
it’s not surprising that seafood
at Barca is sensational.
We enjoyed first-of-theseason,
soft-shell crabs, beautifully
presented atop a bed
of greens, dressed with slices
of grapefruit and orange, and
drizzled with a mint-pistachio
pesto.
A starter of oysters and raw
clams was super tender, fresh,
and silky smooth, displayed on
a silver platter of crushed ice,
with two dipping sauces.
At Barca, crudo — thin,
raw pieces of seafood, seasoned
with oil and juices — is offered
nightly. Our sampling included
flavorful fluke, red snapper,
black grouper, swordfish, yellowfin
tuna, and clams, each
slender piece inside its own
section of a dish, bathing in an
individual broth.
Rallo says he tastes at least
1,000 wines a year, has traveled
through every region of Italy,
and regularly shares toasts
with some of the best winemakers
in the industry, so when he
makes a recommendation, one
pays attention. The bottle of
Cantina Terlano Pinot Bianco
he suggested was outstanding
— crisp and light — the perfect
partner to a seafood feast.
There happens to be an
entire wall of wine at Barca,
located behind see-through
glass. A focal point of the room,
it’s actually a wine cellar that
keeps vintages at perfect temperatures.
At the same time, it
lends to the décor, and shows
off the possible indulgences of
a meticulously curated wine
collection, with more than 120
European selections — and an
emphasis on Italy.
Our lavish meal continued
with rock shrimp and slices
of asparagus, atop beautiful
homemade fettucine. It was
drizzled with a mild sauce of olive
oil, butter, and lemon; then
speckled with poppy seeds.
The branzino was roasted
to perfection — juicy and tender.
The Fritto Misto Amalfitano
offered a crispy mix of
assorted seafood, including
shrimp and calamari. The side
dishes — contorni — featured
sautéed fennel, broccoli rabe,
and not-to-be-missed crunchy
potatoes.
Dessert was a double chocolate
torte comprised of espresso
mousse and Galliano crème anglaise.
It was adorned with —
something different — a candied
slice of prosciutto.
The restaurant’s nautical
feel continues with its light
wood décor and white linen
napkins with blue stripes. The
airy space is decorated with
strategically placed plant life.
A huge Berkel slicing machine
is in one corner of the room,
where a worker was lovingly
slicing prosciutto.
Row your boat, if you have
to, but get there.
Barca 44 Navy Pier Court
on Staten Island, (718) 556–
9300, www.Barcany.com. Open
Tuesdays – Thursdays, 5–10
pm; Fridays and Saturdays,
5–11 pm; and Sundays, 4–9 pm.
BUS INES S , B ROOKLYN S T Y LE
Row your boat to Barca for its sensational, fresh seafood
Limited Engagement March 27th – June 30th
410 West 42nd St. 212-239-6200 SINCERELYOSCAR.COM
/www.OnStageAtKingsborough.org
/www.Barcany.com
/www.OnStageAtKingsborough.org
/www.Barcany.com
/SINCERELYOSCAR.COM