Look for familiar whole roasted branzino
(market price), grouper (also market price), lemon-thyme chicken, arancini (this version of Sicilian street food is made with Gorgonzola and pea tendrils for $14), caprese, braised pork with cannellini beans or antipasto.
The special menu includes insalata mista con lamponi ($6), ravioli degli innamorati (heart-shaped four-cheese ravioli for $9), branzino
alla laffernano (pan-roasted sea bass for $25), filetto al Gorgonzola (grilled filet medallions for $26) and cuore bianco (warm maple butter cake with vanilla gelato, fresh berries and a chocolate heart for $8).
Nayak's pride in his heritage is visible in the many South Indian-inspired dishes on the menu at Masti: quinoa, for example, is tossed with Keralite avvial, Mediterranean Sea bass or branzino
is steamed in a banana leaf with pollichathu-inspired spices (and jalapenos
The new menu for Cucina del Capitano reflects the diversity of Italy's culinary regions, with dishes like Branzino
Al Forno in Crosta Dorata with tomatoes, stewed chickpeas, salmoriglio and mushroom bark, along with Risotto Milanese with saffron and Parmesan cheese, Grande Braciola Di Maiale a tomahawk pork chop with fennel pollen, shallots and crispy sage and Costina Di Manzo Con Porcini with salsa verde and young tomato bruschetta.
The 112-seat, seasonally focused, New England-influenced spot in Cambridge, MA, features a whole branzino
($27), served with couscous, taggiasca olive and romesco.
Then, too, there was the branzino
, sea bass from Tuscany roasted in oven-proof cellophane with a reduction of white wine and clam juice.
The menu highlights include black cod yuzu miso, yellow tail jalapeno, beef dumplings, and branzino
con zuppa di patate.
For $55 per person, diners can indulge in a romantic three-course menu featuring delicious bites like Caesar salad or Italian wedding soup followed by cauliflower steak, whole branzino
or braised short rib.
My partner had been torn between the Gamberoni (king prawns in garlic butter, LE 280) and the Branzino
In Guazzetto (seabass served with artichoke, potatoes and cherry tomatoes, LE 180), so the head waiter graciously suggested a combination of both.
The last thing left to taste was the Branzino
, it too cooked to perfection, almost melting to the touch, topped off with tomatoes and onions.
Menu highlights include roasted branzino
filet served with ratatouille vegetables and tomato saffron sauce, rosemary and herb-crusted beef tenderloin served with gratin of potatoes and seasonal vegetables, yuzu panacotta and dark chocolate mousse cake.
(Dh150) or seabass from the main courses is yet another gem - slow cooked in extra virgin olive oil.