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AltaMare Restaurant Review: Upon moving longtime AltaMar from its former cramped quarters (which seemed deliberately designed to keep the place an insiders' secret) to a more expansive space just slightly east on Lincoln Road, owner Claudio Giordano also changed the eatery's moniker just slightly, to AltaMare. Initially, the added "e" may have seemed silly, but current executive chef Simon Stojanovic has altered the formerly fairly traditional Italian-Mediterranean seafood-oriented menu enough that the place really does seem like a new restaurant. Fresh fish always was, and still is, the main focus here, but there's much more of a spotlight on locally-sourced seasonal produce, and the menu is now dominated by simple yet sophisticated contemporary fare that allows all ingredients to shine---like a pan-seared poulet rouge chicken breast with natural jus and sautéed Swank Farms chard, or a subtle carpaccio of local sheephead with shaved Buddha's hand (a multi-fingered citrus fruit) and fresh hearts of palm. If you notice a strong similarity to the fare at Michael's Genuine Food & Drink, it's not surprising; Stojanovic put in kitchen time there, and incorporates numerous influences from Michael Schwartz into his own style. The wine list runs the gamut globally, as well as in price, with both well-known and boutique selections, and an extensive selection by the glass.