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AltaMare Restaurant Review: Upon moving longtime AltaMar from its former cramped quarters to a more expansive space next door done in aqua and white, owner Claudio Giordano also changed the eatery's moniker to Altamare, meaning “high seas” in Italian. Executive chef Simon Stojanovic, an alum of Michael’s Genuine Food & Drink, has altered the menu enough that the place really does seem like a new restaurant. Fresh fish always was, and still is, the main focus, but there's much more of a spotlight on locally-sourced seasonal produce, and the menu is now dominated by simple yet sophisticated fare that allows the ingredients to shine. Consider wahoo crudo with preserved Buddha hand citrus, pan-seared diver scallops with cauliflower purée, and a terracotta seafood pot brimming with roasted tomato broth. For turf, offerings include short rib lasagna, bison carpaccio and pork loin wrapped in cured pork fat. The wine list runs the gamut globally, as well as in price, with both well-known and boutique selections and an extensive array by the glass.