When we first walked into Nat’s On Bank in the West Village for dinner on a Saturday night, we saw a wide range of dining experiences. There were couples on celebratory dates sharing seafood towers, diners getting tipsy and eating burgers at the bar, and a big group birthday dinner crowded around a baked Alaska in the back. And when a plate of sea urchin bucatini and a bottle of herbaceous orange wine hit our table, we eased right into the madness. The excellent uni-topped pasta was cooked al dente and topped with breadcrumbs and pickled chilis, which gave the dish a nice crunch and a kick of spice. We would gladly return to this vibrant seafood restaurant from the people behind The Fat Radish immediately just to eat this pasta all over again.
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