The Restaurant at 251 serves organic Italiano, meaning its menu of simple, rustic Italian classics is derived from mostly organic and local ingredients. The chef at the helm is Seth Kirschbaum, formerly of Sublime in Fort Lauderdale, and here he gets some more room to play: free-range turkey and grass-fed beef meatballs are sliced into big chunks and set atop a whorled cloud of basil-infused ricotta as part of polpette pizza. Other starters include wild tuna with avocado and heirloom tomato Carpaccio and antipasti plates full of prosciutto di Parma and house-roasted peppers. Fusilli, penne, and linguini pastas are all organic and dressed with carefully constructed sauces, and meat and fish are cooked perfectly. The wine list is reasonable and well-constructed, with a number of quality organic and Italian bottles priced no higher than $80. Watch out if you dine late, though, because you may be left as the last table in the middle of an upstart nightclub.
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