Due Mari Pesce e Vinoteca

	Due Mari Pesce e Vinoteca Price Moderate - Expensive Fare Contemporary Italian - Seafood Restaurant Ratings Food             Service             Decor             Overall Rating

Restaurant Review

Due Mari ("two seas"), located in downtown New Brunswick is run by the team that runs Due Terre Enoteca in Bernardsville.

With general manager/partner Francois Rousseau, consulting chef/partner Michael White, executive chef/partner Bill Dorrler, and executive pastry chef Denise Cinque, they have put together the best "sea food - contemporary Italian" restaurant in the New Brunswick area.

The decor is very attractive with a contemporary touch of elegance. Set in a angular, high-ceilinged space, earth tones dominate the dining room, with dark brown carpeting, dark gold silk curtains draped over dark wooden blinds on the floor to ceiling windows, high-backed chocolate leather chairs, and halogen pin lights hung over the tables. The tables are set with white lines, candlelit, and spaced comfortably apart for decent conversation and noise control.

The focal point is the attractive twenty-seat, oval bar popular with a trendy crowd.

The food uses fresh ingredients and is creatively prepared with influences from various regions in Italy. The pasta is fresh, made every morning on site, and served either individually or in a tasting menu for two or more.

The menu at Due Mari contains a variety of contemporary Italian pasta and sea food dishes, though the land lubber can find some decent meat dishes. The price range is broad enough to provide choices for those with budget constraints.

Once seated, you are presented with an offering of tasty foccaccia bread accompanied by a white bean spread. Immediately followed by sfizi, or pre-appetizers to hold you over until you decide what to order. These small portions arrive quickly and are a fun sharing event the table.

Due Mari has demonstrated an attention for detail and fine dining service. They are careful to fill your wine glass no more than half full to allow for proper breathing. If ordering wine by the glass, the wine is served in a small decanter with a portion poured into your glass, no more than half full.

Save room for Pastry Chef Denise Cinque's desserts, they are sumptuous.

The wait staff is mostly college age servers that are friendly and attentive.

They offer a private dining room on the lower level that can seat up to 40 guests

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