Best Italian Restaurant Phoenix 2001 - Acqua e Sale
But the real revelation here is the food -- including prosciutto d'anatra (whisper-thin duck breast edged with truffle oil), black truffle-spread crostini, and buffalo mozzarella. The traditional Italian fare holds up, too, with such choices as capellini con pomodorino freschi (angel hair pasta in a tomato, basil, garlic and olive-oil sauce), or osso buco mounded over fettuccine in a deep brown vegetable sauce. Even the simplest della campagna salad is magic, a minimalist marvel of field greens and organic tomatoes tossed in olive oil and squeezed with fresh lemon.
A pretty place, plus beautiful food? To that, we say, chow bella!