Ristorante San Marco

San Marco's regular menu emphasizes traditional dishes from Southern Italy and Sicily, the Leone's original home. For our main courses fresh fish took center stage. The chef's additions included Seared Tuna Puttanesca, Grouper with Curry and a behemoth Lobster Tail, removed from the shell, flamed in brandy, and topped with a mound of buttery crab meat Bob selected Blackened Salmon with Shrimp in Honey Sauce, admittedly an unusual entree in any Italian restaurant, but no so strange when you consider the diversity in the kitchen. (San Marco's talented kitchen team currently contains chefs from Spain, Vietnam and Kenya.) I chose a whole baked Dover Sole, skillfully de-boned tableside and dressed Mediterranean-style with lemon juice, capers and virgin olive oil. Perfect!

Cuisine: Italian

Reservations: Yes