“Ocean to Table” best describes the style of Executive Chef Francesco Coli who was raised seaside in Puglia, Italy before relocating to New York and working in his father’s restaurant after school. Today this French Culinary Institute graduate serves up whole fish and shellfish, oven roasted with your choice of sauce (we’ll choose siciliana with artichokes, olives, capers, tomato, but the provenzale: fennel, tomato, provincial herbs, looks wonderful too!), sashimi and sushi, and a bistro dinner menu with starters like blistered shishito peppers with sea salt and lemon zest and house-cured white anchovies. Prix-fixe lunch and dinner menus are also available.
Visit their website: Vento Bistro