With all the branzini I’ve eaten this year, I’m afraid this succulent fish might end up on Monterrey Bay Aquarium’s Seafood Watch for being IMG_7790over fished. Other names for this mild, fairly firm white flesh — tastiest when cooked on the bone — include lavraki, loup de mer, Mediterranean sea bass, or branzino, to name a few that is.

I enjoyed my most recent branzini in the outdoor garden at L’Orcio – where if you didn’t know better you might think you were in Italy, not New Haven, CT. I’ve dined at L’orcio many times, loving best when the weather allows for alfresco dining.

IMG_7791While sipping Cantina Zaccagnini Montepuciano d’Abruzzo 2007, we nibbled the crusty bread dipped into olive oil that had been blended with grated cheese and hot red pepper flakes. Our first dish was one of their homemade pastas, this time Spaghetti con Gamberi Spaghetti tossed in a spicy tomato sauce with shrimp and followed that with the fish of the day … the delicious branzini.

Those left no room this time for dessert. Another time! And, knowing the tasty food, attentive service and bucolic setting – there will for sure be more visits!

– bonnie

L’orcio
806 State St
New Haven, CT 06511
(203) 777-6670

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