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Believe the hype you hear about Fiola Mare. If you love fresh seafood, Italian food, and fresh Italian seafood, you’ll be a kid in an oceanfront candy store. The catch of the day is wheeled out on a cart to be admired tableside while your server goes into great detail about each offering–sourcing, preparation, flavor profile, etc. I haven’t received this kind of attention since my server on Rollerblades walked me through the menu of tater tots and slushies at Sonic.

The fast five to try at Fiola Mare

  • Martini fans, sail into dinner with the Le Sirenuse Martini ($15)–deliciously large and unwieldy with vodka, Martini & Rossi Ambrato, dry vermouth, and orange bitters. Get extra olives. You can use them as buoys.
  • One pound of grilled wild Rhode Island calamari with spicy Calabrese chilies, olives, capers ($22) is so tender, sweet, and pleasantly salty like a New England summer.
  • The lobster ravioli ($60) with ginger and chives is what made Chef Fabio Trabocchi famous and will never leave the menu. Nor should it leave your bucket list.
  • If you go during truffle season, don’t miss the chance to get black truffles shaved on a twirl of tagliolini simply tossed with butter and Parmigiano-Reggiano (seasonal). Simply decadent.
  • It’s really hard to find room for dessert, but if you do discover an empty pocket deep within your being, fill it with ricotta donuts and maple-flavored “cappuccino” ($14). It’s really the only thing to do.

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