Since our last visit to the Italian restaurant Romeo Cucina, it has had a touch up and so has the menu.
The capacious room has a warm and inviting ambiance with its wood-burning oven as a focal point. The space is nicely lit and has an uncrowded feeling. A few booths have been added and the walls are painted a pleasant Etruscan red. There's a lively bar toward the rear and an eat-in-bar surrounding the glowing brick pizza oven. Diners may also enjoy eating on the small outdoor patio facing the street.
In its early days, Romeo had a bakery on site but even though it is long gone, they still serve an excellent Italian loaf, warm from the oven with a nice chewy crust and a tasty crumb, which they pair with one of the better olivadas around — briny, garlick-y and full of deep olive flavor.
New to us was a lovely seafood appetizer called tutto pesce. It was an unusual pairing of tuna "tartara" with good quality smoked salmon, capers and toast points. The inventive "tartara" combined rough-chopped tuna with lightly marinated rock shrimp in a very tasty lemon, olive oil dressing with just the right amount salt, enhancing all the flavors. Alfalfa sprouts provided the garnish.