Cuisine:

• Others
• Sea food
• Italian
• Contemporary

Due Mari Description:
The team that put together Due Terre Enoteca in Bernardsville fashioned this elegant sister in the heart of restaurant-rich downtown New Brunswick. The emphasis here is on seafood prepared by executive chef Bill Dorrler, who manages to take risks that pay off with big flavor dividends. Try the pistachio-crusted Scottish salmon served with black garlic tapenade, and wild greens with oven-roasted tomatoes and maitake mushroom; or grilled branzino with sautéed broccoli rabe, fresh Caribbean white shrimp and black olive vinaigrette. Although "pesce" is in the name of the restaurant, pastas also shine, especially the garganelli (pasta quills) served with Parma prosciutto, spring peas and white truffle butter. Pastry chef Denise Cinque adds memorable desserts, especially her light and refreshing honey panna cotta with grapefruit sorbetto and toasted pine nuts and mint. The wine list is well chosen and heavy on Italian but balanced with many other selections from the world's great wine growing regions.


Be the first one to rate and write a review for this Due Mari restaurant!