THIS RESTAURANT HAS CHANGED NAMES Bartolotta Ristorante di Mare

THIS RESTAURANT HAS CHANGED NAMES Bartolotta Ristorante di Mare Restaurant Review:

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 cart of the day’s fresh fish from the Mediterranean. Whole fish are fileted tableside. For starters, we like the ricciola di Sicilia all’acciughe (Sicilian amberjack with radicchio and anchovy sauce), or the pasticcio di fegatini d’anatra (duck liver mousse with white truffle when in season). Among specialties are risotto ai frutti di mare (risotto with scallops, shrimp, lobster, clams, crab, cuttlefish and octopus). Carnivores like the nodino di vitello al rosmarino e ginepro (pan-roasted, milk-fed veal chop scented with rosemary and juniper), and the filetto di manzo al Sangiovese (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.