Dave Pasternack is so obsessed with fish that when he's not behind the stoves he's likely to be out on a boat on the high seas, commandeering a rod and reel. His dedication to serving the finest fruits of the sea (both his own catch and those sourced from top suppliers) shows up in a crudo of tilefish with blood oranges or an appetizer of baccal√† stewed with porcini mushrooms and Yukon gold potatoes. Pasta is Pasternack's strong suit, and our reviewers rave about dishes like rigatoni with blue fin tuna meatballs or maccheroni alla chitarra with crab and sea urchin. Entrées range from traditional dishes like monkfish sautéed with broccoli rabe and raisins to a more adventurous frito misto that includes skate and scrod in the assortment of delights. Add a terrific list of Italian wines to the mix, and the result, many claim, is "the best restaurant in the Batali/Bastianich empire."