Al Porticciolo Review
Nicola Mendolia runs two restaurants, 50 feet apart, both comfortable, casual, and faithfully focused on food. You might start with the calamaretti piccoli fritti (fried baby squid and octopus) and then follow with one of the chef's specials, which change weekly. Regardless, a refreshing sgroppino (whipped lemon sorbet with spumante) should end the meal. Dark, heavy, wooden tables create a comfortable environment filled with a mix of jovial locals and businesspeople.