A twelve-ounce square of attractively grilled New York strip steak, prepared to our requested medium rare, was tender and well textured, with thin crunchy fries on the side sprinkled with Parmesan and spritzed, however unevenly, with truffle oil. "Roasted onion marmalade" turned out to be onion slices bathed in balsamic vinegar, while the "watercress salad" was simply watercress.
Service needs to be polished, which in this case means more familiarity with the menu and wines (a short, globally diverse selection), and greater attention to detail. On our first visit the waiter neglected to hand out the sushi menu, or to even mention they had sushi (on the second visit we were presented with a list of about a dozen creative rolls). Another time our entrées were placed on the table by one waiter as the other simultaneously removed the appetizer plates. Nice choreography, but most diners prefer taking a breath between courses.
Looks great, okay filling in the new Village of Merrick Park eatery
Pescado is such a pretty place that if they start taking advantage of the bounty of superb local fish at their fingertips, and, even more important, bring the quality of their cuisine up a few notches, they'll be just fine. The meats and fish are fresh, portions are fair, and the staff hospitable. It's also true that Pescado is far from alone in hyping its food with deceptive descriptions -- it would not surprise me to learn that many menu scribes in this town have gone on to become successful political speechwriters.
Still, regardless of how many do it, there are consequences attached to making false promises. You've just read one.