It is a rare restaurant that has good food and a view. As usual chef Ken has another winner.
All the pasta is house made including the hard pasta made with Italian flour with a new pasta extruder from Italy. This is the attention to detail that Ken is known for. The crudo of fresh local flounder was superb. Aranchini (little fried balls) of tuna was rare inside and crispy outside, not
an easy task! The pasta with fresh clams used tiny sweet clams that are never seen in this country. This is a place well worth a visit.