My friend Erik Dorr, an Amsterdam native now living in the wilds of suburban Atlanta, had given me the names of three restaurants I should try while in Amsterdam. Of the three, I tried Pesca first, a self-identified "restaurant by Pescatarians, for Pescatarians." As detailed on the establishment's website, "... don't expect a traditional restaurant. We've changed the old rules: no menus or fancy tablecloths. It's all about the experience at the fish market." Now if you have never been to the restaurant, you would not know that this is a statement that is actually operationalized. But don't let me get ahead of myself; let's continue with the web-site statement: "As a guest, you're part of our concept and you get to pick your own fish and dishes." Truer words have never been spoken; but they are meaningless to the first time buyer.
When I arrived at the restaurant, the hostess asked if I had been there before. I said no. She then launched into a fuller description of what the website had alluded to. But first she gave me an unopened can of sardines on which she had written three numbers. My seat number, she said, and you will have to show this to the market folks so that they know where to deliver the food and wine items. I still don't get why the numbers were written on a can of sardines rather than a card of some type. I vaguely remember hearing her say that I could return the unopened can at the end of the night or I could keep it and pay an additional 5 euros. To that end it must be some type of charity initiative.
As she explained it, I would first go to one of the two "fish markets" that were situated against the wall opposite her and each of which was manned by a fishmonger? I would make my selections of the seafood items I wanted to consume that night, after which i would be taken to the wine market to make my selection. Notice there is no beer market. Or Gin market. I had to sit and wait as both of the fish market stations were serving other guests.
When one of the slots opened up I went over and begun a dialogue with my person. Arrayed behind him was a wide selection of seafood. As he explained it, I would select the items I wanted to eat, how I wanted it prepared (from a menu of preparation choices), and the sides. He would then weigh out the portions -- for pricing purposes -- and take this material to the chef to be prepared. I selected Oysters and Hamachi for cold appetizers, mussels and shrimp as the second course, and a Seabreem as my fish dish. I ordered asparagus and French Fries as my sides.
It was rather nerve-wracking, honestly. I don't normally make these kind of decisions when I go to a restaurant. I am normally choosing between completed dishes rather than from the raw materials up. If things went awry here it was all on me.
After the Fish Station I was taken over to the Wine Market. The wines were arranged vertically against a wall with the prices clearly marked next to each. I selected a Meursault. Did I mention that this is currently my go-to white wine? The wine person placed the bottle into a bucket of ice, pulled a glass from the rack, and walked me to my table.
The restaurant had a lively vibe with, as the web site had indicated, nary a tablecloth in sight. The block-like tables were close together so you had a sense of shared seating without it actually being shared. Enthusiastic pescatarians were everywhere.
The cold appetizers arrived and, to the best of my knowledge, this was the first time I was eating Dutch and Irish Oysters. They were delicious. The Hamachi was drizzled with a Rotterdam Soy Sauce. Heavenly. Hamachi with Meursault? To die for.
By this time I was beginning to question my choices. I had eaten a whole lot and still had not gotten to the fish dish. When the fish arrived I knew that I would only be consuming a part of it. It looked beautiful, laying there waiting for me to attack; but I was saying no mas, no mas. Well I did mas, but not too much. The fish was cooked in a Puttanesca Sauce along with anchovies, olives, and capers. And, I had French Fries and Asparagus as sides. Too much.
The dishes were immaculate but there is a shortcomings to the first visit. You are not sure as to what things will look like on the other side so you run the risk of over- (or under-) ordering. I am much better positioned now to order more effectively the next time around. And there will be a next time.
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