Marino Restaurant

Operated by the Marino brothers for over four decades, service retains old-school rituals with linen tablecloths and cutlery changes with each course. The kitchen turns out house-made staples—from grilled squid salad and lasagna to branzino and veal marsala—often seasoned with chef Sal’s homegrown herbs. During harvest season, the patio hosts Tomato Wednesday, offering rotating small-plate menus built entirely around homegrown tomato varieties, alongside an extensive wine list and digestif amari.