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Arcodoro Restaurant Review: The beauty of Arcodoro can be seen in the hand-painted tiles from Positano, the warm wood-burning oven, the huge murals and the Sardinian marble from the quarries where owner Efisio Farris's father worked. The cocktail crowd convenes in the large bar, where they indulge in grappa as well as signature drinks like the Fruitini, a vodka-infused fruit concoction, and the Grapparita, Arcodoro's own version of the margarita. Many of the menu’s regional dishes from Sardinia are seldom seen stateside: sa fregula, a traditional clam soup; teardrop pasta with wild boar; and an aged rib-eye marinated in Sardinian wine, garlic, rosemary and balsamic vinegar. The evening can be topped off with seadas al miele, puff pastry filled with sweet cheese, lemon and mint, lightly fried and drizzled with bitter honey. Stop in for the weekend brunch featuring such items as pane frattau: Sardinian music bread with tomato sauce and pecorino cheese, topped with a poached egg and fresh basil then drizzled with fruttato olive oil. And while you’re there, pick up some Sardinian olive oil, rice and more that Farris imports for sale at his restaurant.