Nunzio By Chef Michael DeLone

Had reservations at 5pm on a Saturday night and was seated immediately. Staff was very friendly and welcoming. Food came out at a good pace, and our waiter was attentive. The restaurant was clean and had a cozy vibe.

The bread that come out to the table is awesome. Bread was soft and fluffy. The pesto/tomato oil tasted great.

For apps we ordered the Octopus. The the app was seasoned perfectly and the octopus was so tender! Loved the garlic aioli and fried basil. The only thing was wish it came with more octopus and less potato. The potato seemed a bit out of place. Too tangy and flavor didn't blend well with the octopus itself. Think it would pair better with some greens.

For one the Spaghetti Al Frutti Di Mare had a brilliant sauce that coated the homemade spaghetti so well. I really enjoyed the tomato and fennel broth. Scallop lovers will appreciate this dish as there was plenty of it. I would have wanted a bit more sword fish than scallops. Only got 2 small chunks of sword fish. Some bites were a tad gritty, perhaps from the mussels. However the overall dish was delicious and pasta cooked perfectly. I feel this dish could have added a little more noodle. If I compared the portion size to the other pasta dish we ordered, it was smaller.

Another entree was the Squid Ink Malfaldine which was part of their specials for the day. Anyone with a heart condition maybe should avoid it since I found it to be quite salty. Other than the salt level, the dish has some amazing flavors. Plenty of crab scattered about. The shrimp was superb and the pasta was cooked very well.

For dessert we got the vanilla gelato. It was creamy and delicious. Tastes like french vanilla with vanilla beans throughout.