"Dave Pasternack" news and stories

There's bass (like Hawaiian sea bass and East Coast striped bass), and then there's European bass, which in France is called loup de mer, and in the Mediterranean is known as branzino. Cooked whole and stuffed with a blend of basil, parsley, garlic, and panko, as in blogger Foodalogue's recipe, this flaky mellow fish is a show-stopper.

You can also bake branzino in a traditional sea-salt crust, as it's served up at New York restaurant Esca by the salty fisherman-chef David Pasternack, who shared his recipe with Gourmet a few years back.

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By Alex Van Buren with reporting by Sarah De Heer

Elaborate eats -- despite the recession -- continue to make cameos nationwide, often in the strangest of places.

At Citi Field, Gotham's new Mets stadium, culinary stars Danny Meyer (Blue Smoke; Eleven Madison; Tabla), Dave Pasternack (Esca) and Drew Nieporent (Nobu; Tribeca Grill) will hawk their wares alongside the hot-dog vendors and pint-pourers.

It's quite a change from the scene at that beloved old warhorse, Shea Stadium, and an unusual step for what one 24-year-old lifelong fan calls "the blue-collar team in a city where the Yankees are kings." Is he looking forward to it? "Well, my dad is all in a huff -- 'Whatever happened to peanuts and crackerjacks?' -- but uh, I think it's gonna be cool."

The famously tasty Shake Shack burger has that effect on city denizens. Slashfood dropped by a press event to sample it and the rest of the grub.

Get a first taste and see photos after the jump.