Naples's hottest upscale restaurant draws a crowd of connoisseurs to its modern coral-rock dining room that spills out onto the sidewalk. Venetian-born Chef Fabrizio Aielli puts a New World spin on traditional Italian on his nightly changing menu often incorporating local and organic ingredients. Everyone gets a sea-salt sampler. The best way to start is to dabble in charcuterie and European cheese. The finest quality meats and seafood go into dishes including Wagyu beef and Kurobuta pork, grilled local black grouper, and dry-packed scallops with lemon-caper oil. At lunch, choose between creative sandwiches and salads.