TESSA, with executive chef Cédric Tovar at the helm, is settling into the Upper West Side, with Mediterranean influences setting the tone.
The modern tavern’s cuisine features a blend of southern French and Italian, and an eclectic Mediterranean wine list. Tovar, who most recently had consulting gigs with Bobo’s and Rosemary’s, and ran Daniel Boulud’s Feast & Fêtes before that, grew up in the south of France. He creates a symphony of flavors: from grilled Atlantic Rouget marinated with fresh herbs and garlic, served with spicy piperade, bright parsley, lemon confit, and toasted Marcona almonds; to braised Berkshire pork cheeks with onions, tomatoes, carrots and ginger, with polenta, finished with mascarpone and diced pecorino, sweet baked cherry tomatoes and crispy cracklings.
A horseshoe-shaped bar with seating for 25 is the focal point of the space, which was designed by award-winning firm Bates Masi + Architects.
TESSA
349 Amsterdam Ave.
212-390-1974
tessanyc.com
