Open late Thurs.-Sat.
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Due Mari Restaurant Review: Owned by Ahmass Fakahany and chef Michael White, partners in the Altamarea Group, Due Mari focuses on modern Italian cuisine. Executive chef Bill Dorrler helms a kitchen that produces attractively plated and full-flavored dishes. Try the coda di rospo --- sautéed monkfish topped with spicy bread crumbs and a livornese sauce. Pastas also shine, especially the agnolotti --- braised Parmesan veal parcels served with root vegetable purée. Desserts are unusual, especially the torta di olio, an olive oil cake with ricotta crema and candied orange; rich chocolate gelato adds a nice spike. The wine list is well chosen and heavy on Italian labels but balanced with many other selections from the world’s great wine growing regions. Service is knowledgeable and professional.