The only thing we've got more of than so-so Italian restaurants in this town is mediocre Mexican. Yet until someone can come up with the incredible Italian cuisine that is the baby of Acqua e Sale owner Daniel Malventano, we're just chalking up those other Italian places as average shops hawking everyday pizza, pasta and stuff we've seen a thousand times before.
Malventano, though, travels to Italy virtually every year to check on what's new in one of Europe's oldest cuisines. We're glad he makes the effort, because it means we get to feast on delicacies involving black truffle oil, duck prosciutto, white truffle sauce, top-grade carpaccio and escolar, and such things as a perfect verde e bianca salad -- lacing crystal-crisp Bibb lettuce with thin asparagus stalks, chubby wands of palm heart and bitter grapefruit chunks in extra virgin olive oil.
Yes, Acqua e Sale has familiar favorites like veal lasagna, ravioli del giorno (Maryland crab and truffle oil) and capellini con pomodorino freschi (angel hair pasta in a tomato, basil, garlic and olive oil sauce). But to find better renditions? Why, we'd have to book a flight to Italy.