THIS RESTAURANT HAS CHANGED NAMES Due Terre Enoteca

THIS RESTAURANT HAS CHANGED NAMES Due Terre Enoteca Restaurant Review:

This Italian restaurant nestled in the Watchung Mountains is that rarest of all birds, a place that is smart and sophisticated but casual and lively. There is serious food here, courtesy of executive chef Bill Dorrler, who grew up on a New Jersey farm. His appreciation for local foods, combined with his classic culinary training, informs his imaginative fare. Starters include a frisée and escarole salad with anchovy-garlic vinaigrette tossed with focaccia croutons---a nice update of the Caesar salad---or filet of beef carpaccio with mushrooms, celery hearts, truffles and Parmigiano. All pastas are made in-house. The offerings include garganelli quills with Parma prosciutto, spring peas and truffle butter; this is the favorite and often-recommended dish of consulting chef-partner Michael White. Eclectic American dishes also shine and are notable for their seasonal nature, such as crispy organic chicken with whole-grain mustard spätzle served with game sausage and broccoli raab. Wine is tended to with notable care, with most reds being decanted into beautiful crystal decanters. Meals end with desserts by pastry chef Denise Cinque; we suggest her caramel panna cotta with an unusual olive oil cake napped in an orange sauce.