Simultaneously abuzz and soothing, this open contemporary dining room employs the use of wood tones, stone accents and auburn lighting to achieve the effect. The chef/owner has delicately put together a menu that features a wide region of the Mediterranean coast as well as several Italian influences. His seafood selections depend on what the waters provide him, but snapper and grouper are mainstays on the menu. Pizza, homemade pasta, steaks, duck and veal also are featured. Both the truffle pizza and the burrata salad are ideal starters and larger enough to share. The Faroe Island salmon is served with a crispy skin and an array of vegetables. Other recommended options are the pan-roasted scallops and the tender veal sweetbreads. If you have room for it then the homemade tiramisu and one of the specialty coffees are a great way to close out the meal. Service is skilled and efficient with knowledgeable staff apt to prompt suggestions and recommend wine pairings.
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