Pesce Blue
103 Congress Street
Portsmouth, NH 03801
603-430-7766
Pesce Blue, known for it award-winning, Italian-inspired fare, serves dinner, lunch and brunch, in the seaside town of Portsmouth, New Hampshire. Diners can relax in the comfortable, modern dining room or grab a table on the seasonal patio (one of Portsmouth's largest) and enjoy people watching on Congress Street during the warm summer months.
The eclectic, seafood-filled menu has plenty for land lubbers, too with a wide array of antipasti and small plate selections as well as hearty salads and pasta dishes. They've also got an extensive international wine list to choose from.
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James Walter
Chef at Pesce Blue
Growing up in coastal New England, Chef James Walter developed a keen interest in cooking courtesy of his stepfather, who was a chef and restaurateur. The first time he stepped into a professional kitchen he was blown away by the artistry and passion of the chefs.
Walter set about getting to know every aspect of a professional kitchen - his first job was as a dishwasher in a fast-paced seafood restaurant, where he learned the ins and outs of the unappreciated, often taken for granted, yet vital elements of a successful kitchen.
After graduating from high school Walter decided to move to Utah with his brother, who also had a passion for culinary arts. They both landed jobs at Stein Erikson Lodge in Park City, which has one of the most prestigious restaurants in the area.
After returning to Maine, Walter took a job as a line cook at Sebasco Harbor Resort, located directly on the coast. He quickly advanced to Chef de Cuisine at The Pilot House, their fine dining restaurant. After that he decided to move south to further his career, finding a home at Pesce Blue.
As the Executive Chef of Pesce Blue, Walter renders his knowledge of great seafood and pristine produce into everything he creates. Using the finest ingredients from the top purveyors in the area such as Browne Trading from Portland, Maine, and Provisions International from Burlington, Vermont, Walter explores the subtleties of Italian cuisine. His menu is designed to create the best experience possible for each and every guest.
He looks to chefs like Mario Batali (with his passion for food and his ability to create simple yet amazing cuisine) for inspiration. In his spare time (rare as it is) Walter likes to home brew beer, play guitar and snowboard.
- Brioche
- 1. noun A soft, yeasty French bread enriched with butter and eggs.
- Chanterelle
- 1. noun A wild and nutty mushroom with a trumpet-shaped head.
- Cioppino
- 1. noun The San Francisco take on bouillabaisse.
- Compote
- 1. noun Slow-cooked fruit in syrup.
- Farro
- 1. noun Tuscany's mainstay, a small, light brown grain.
- Foie gras
- 1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
- Gremolata
- 1. noun Minced parsley, lemon peel and garlic.
- Hummus
- 1. noun Mashed chickpeas flavored with lemon juice, garlic and oil.
- Jicama
- 1. noun Used in Latin American cooking, jicama is a member of the potato family. The bulbous, brown root has a thin brown skin and crunchy and sweet white flesh.
- Jus
- 1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
- Mascarpone
- 1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
- Pesto
- 1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
- Polenta
- 1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
- Prix fixe
- 1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
- Quinoa
- 1. noun These small, round, pale-brown grains look similar to millet and have a mild taste and a firm texture. Quinoa is considered a complete protein because it contains all eight essential amino acids.
- Risotto
- 1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.