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The Basics: Pesce Italian Kitchen & Bar restaurant information

Pesce Italian Kitchen & Bar

103 Congress Street
Portsmouth, NH 03801
603-430-7766

Pesce Italian Kitchen & Bar restaurant information
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In response to customer feedback and a desire to get back to his own Italian roots, Pesce Blue owner Cliffe Arrand has transformed his popular Portsmouth eatery into Pesce Italian Kitchen & Bar. And longtime fans of the restaurant couldn't be happier. Open for dinner, lunch and brunch, Pesce has won them all over with a moderately priced menu of rustic Italian fare - small plates, antipasti, dried and handmade pasta, and simply prepared meat and fish - built on the principles of simplicity, quality and seasonality.

Diners can relax over dinner in the warm and comfortable dining room, appointed in a soft palette of yellows, browns, and burnt umber, or sip a glass of wine on the seasonal patio (one of Portsmouth's largest) and enjoy the comings and goings on Congress Street during the warm summer months.

News and Events at Pesce Italian Kitchen & Bar restaurant

Restaurant Week Reprieve
Boston Restaurant Week starts on Sunday - if you're not a fan of the two week long prix fixe extravaganza ...

Ciao Italia Meets Pesce Italian Kitchen
On Wednesday, February 17th jump at the chance to meet one of this country's most prolific Italian cooking personalities ...

New Menu, New Name in Portsmouth
The name isn't the only thing getting a makeover at Portsmouth's Pesce Italian Kitchen + Bar (formally Pesce Blue).

James Walter

Chef at Pesce Italian Kitchen & Bar

Chef James Walter at Pesce Italian Kitchen & Bar

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.

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Dictionary
 
Bresaola
1. noun Thin slices of air-dried and aged salted beef filet.
Cannelloni
1. noun Large, stuffed pasta tubes baked in sauce.
Compote
1. noun Slow-cooked fruit in syrup.
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.
Formaggio
1. noun Italian for cheese.
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.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Porcini
1. noun Smoky, meaty wild mushrooms.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.