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
TESSA Opens: Marrying the Flavors of Southern France and Italy
TESSA, with executive chef Cédric Tovar at the helm, is settling into the Upper West Side, with Mediterranean influences setting the tone.
TESSA's roasted monkfish loin, with lentils, quinoa, and pancetta pilaf, and mustard agrodulce. Courtesy of TESSA
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