 Paul Bartolotta---a gifted chef who honed his skills with revered French chefs Paul Bocuse and Roger Vergé---has not only met high expectations with his stunning restaurant, he has exceeded them. Dinner is served on the casino-level of his elegant two-story Bartolotta Ristorante di Mare, as well as indoors and al fresco down a winding staircase where a romantic dining room overlooks a serene pond. Servers present the platter of the day’s fresh fish such as branzino, pink snapper and John Dory---all from the Mediterranean. All fish is fileted tableside. For starters, we like the Sicilian amberjack with radicchio and anchovy sauce, or the duck liver mousse with black truffle. Among specialties are risotto with clams, scallops, shrimp, lobster and calamari. Carnivores like the pan-roasted 12-ounce milk-fed veal chop scented with rosemary and juniper, and the seared filet of beef with Sangiovese wine sauce. The impressive Italian wine list covers all of the country’s regions. The choice of dessert wines nicely complements sweet temptations such as the Tahitian vanilla bean semifreddo with dried figs in red wine syrup and chocolate almond cake with white chocolate gelato and chocolate sauce. Bartolotta welcomes children five years and older. |
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