AltaMare

The new AltaMare is bigger, busier, and better than the old Alta Mar, which itself was no slouch. The classically elegant dining room is also better-looking. Chef Simon Stojanovic honed his craft under the tutelage of Michael Schwartz, and the influence is obvious: The daily-changing menu is more a Mediterranean mash than that of his mentor, but it showcases similar sustainable sourcing such as local organic produce, free-range and organic meats, and line-caught seafood. The chef also baits the hook with the restless worm of intelligent creativity. Whether it be sweet, papaya-colored cara cara oranges brightening crunchy palm heart shavings, chive snippets, and sprinkles of sea salt over a pink/white quiltwork carpaccio of local sheepshead fish, or yellow jack fish plunked atop a broth-based ragout of cipollini onion and artichoke, or Fudge Farms boneless pork chop wrapped in crisped, cured fatback, the flavors are fresh, vibrant, delicious. An Italy-centric wine list showcases more than 200 bottles. Desserts, such as a deconstructed tiramisu, are excellent as well. The old Alta Mar wasn?t broken, but owner Claudio Giordano somehow fixed it.

• Cuisine(s): International, Mediterranean, Seafood

  Hours: Fri-Sat 5pm-11:30pm, Sun-Thu 5pm-10:30pm

  Price: $$$$

  Payment Types: All Major Credit Cards

• Attire: Casual

  Features: Patio/Sidewalk Dining, Takeout, Private Party, Wheelchair Accessible, Kid Friendly

  Serving: Dinner, Lunch

  Alcohol: Full bar

• Reservations: Accepted, Required

  Parking: Garage, Meters, Valet