Barrique Venice

A two-story yellow cottage on Main Street holds Barrique, where candlelit tables and a few more on a small balcony set the room's mood. Chef Antonio Murè blends his Sicilian roots with Parma training in dishes like handmade pasta, a squid ink pasta with Dungeness crab, and smoked duck with caramelized onions, backed by an extensive Italian wine list. Reservations aren't confirmed until the restaurant calls back, and a table is held for fifteen minutes past the booked time.