Osteria Al Bacco Venezia, Since 1990 on the New York Timestypical venetian dishes, wine, meat, fish & vegetarian.
“Osteria al bacco on the periphery of the old ghetto is open only at night (NO more, we’re now open also at lunch), which is the best time to sample its selection of seafood.
A Sunday brunch could consist of seafood risotto, cappe sante (large, tender, sweet scallops) or baccalà mantecato, a seafood mousse made from codfish and fresh cream.
This is also a good place to try sarde in saor, large sardines marinated in a sauce of vinegar, pine nuts and white raisins.”
The New York Times