Tutto il giorno

Tutto il giorno Restaurant Review:

Diners line up to snatch one of the few tables at this restaurant. In the main dining room, a palette of soft gray walls and dark wood floors creates a bright and mellow atmosphere. The glittering marina sparkles --- a striking backdrop to the busy bar. Chef Nicholas Reisini prepares the Italian cuisine, featuring ingredient-forward starters like burrata with organic tomatoes and fresh basil, Kobe beef carpaccio with Pantelleria capers, or escarole with golden beets and blue cheese. Mains are divided into primi featuring a selection of pastas like paccheri with slow-cooked Neapolitan ragù, and secondi of Mediterranean branzino in white wine sauce or grilled skirt steak with fingerling potatoes and Brussels sprouts.