BY MIKE PUCKETT

Acqua Al 2 is an upscale Italian restaurant rich in history, tradition and fine cuisine. The original Acqua Al 2 opened in Florence, Italy in 1978 as a venue to showcase the traditional Italian cuisine created by chefs Stefano Innocenti, Gianni Ravera and Lucia degli Innocenti. Chef-Owner Martin Gonzalez brought the same environment, ambience and authenticity to San Diego’s Gaslamp District in September of 2000. Since then, Acqua Al 2 has become a famous hot spot for celebrities and athletes alike. The display featuring hundreds of plates on which are printed autographs and messages from famous people around the world are a proud testimonial to Acqua Al 2’s popularity with the jet set.

On our recent visit, we sat on the patio to take advantage of the cool evening air. Our waitress, a very pleasant lady, recommended the Aperol Spritz, a specialty cocktail made with 3 parts Prosecco D.O.C. and 2 parts Aperol , served with a splash of soda and garnished with a slice of orange and an olive. I know it sounds like an odd combination, but I found it tasty and refreshing. I swirled the olive around as I savored the drink and then ate both the orange and the olive at the same time as was recommended. The taste was really unique and, oddly enough, good. Who would have thought?

Our waitress was very knowledgeable about the menu and, to my delight, was able to tell us about each dish, the ingredients that go into making it and how it is prepared. Many of the menu items were quite tempting. But, when I try a new restaurant with an acclaimed chef, I like to leave him the choice. So, we ordered the Specialita della Casa, a three-course meal in which the chef decides what is to be served.

The first course was the Assaggio di Primi Piatti, the restaurant’s signature appetizer featuring five small dishes. I enjoyed them all, but was especially impressed by the Lumaconi ai Broccoli, a shell-shaped pasta in a broccoli cream sauce topped with a touch of Parmesan cheese. Another delightful dish was the Rigatoni alle Melanzane, made with tube-shaped pasta smothered in a tomato-eggplant sauce, mozzarella and parmesan cheese. Hailed as “Martin’s Favorite” it was mine too! Oh sooooo… good!

Our second course, or Assaggio di Secondi, had my mouth watering from the moment our waitress asked us if medium rare would do. Of course, I can’t think of a better way to cook filet mignon! We had Filletto al Mirtello,a tender filet mignon topped with a delicious blueberry sauce. The combination of steak and blueberries was very enjoyable. The next filet, the Filletto all’Aceto Balsamico, came topped with a yummy balsamic vinegar glaze. I urge you to try both, as they complement each other very well.

For our third and final course, or Assaggio di Dolci, we got to savor an artistic masterpiece of four homemade desserts. My favorite was, without question, the Torta di Cioccolatta, or Flourless Chocolate Cake, a decadently rich chocolate cake that literally made me smile as I ate it. The Ricotta Cheese cake with a walnut crust came in at a close second. I highly recommend trying the desserts.

All in all, we had a wonderful experience at Acqua Al 2. Traditional Italian cuisine is what they advertise and that’s exactly what they deliver!

PHOTOGRAPHY: MIKE PUCKETT