BY MIKE PUCKETT

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Congratulations to Acquavite Ristorante Italiano on being voted Good Eats San Diego!

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Below is from their website…

A hidden gem nestled inside the Coast Walk on Prospect Street, Acquavite Ristorante offers Italian cuisine with authentic flavors, made true to the regions they come from. The menu features homemade pasta, fresh ravioli, delicious risotto, and a unique selection of wines. The setting offers a romantic, yet relaxed rustic ambiance with a contemporary decor accompanied by amazing ocean views.

The restaurant was conceived and developed by award winning Executive Chef Filippo Piccini and Managing Partner Nicola Balsemin. Filippo who hails from Tuscany and made his mark as a culinary innovator specializing in traditional Italian cuisine and fine dining said “We are bringing the flavor of Tuscany to La Jolla at a level that people will not forget.” The name Acquavite was inspired by an Italian distillate made out of grapes, usually enjoyed at the end of the meal as digestive.

The vision for the restaurant is to keep the Italian tradition and culture alive by delighting guests with a carefully thought out food and wine menu. With excellent service, flavorful classical Italian cuisine with fine wines to pair, the restaurant will bring to life an enjoyable dining experience on Prospect Street!

Good Eats San Diego Recommends…

Appetizers:

TARTARA DI TONNO

Sashimi grade yellowfin tuna, avocado, red onion, extra virgin olive oil, and crispy ciabatta crostini.

 

Soup/ Salad: 

ZUPPA ALL’ARAGOSTA

House-made lobster broth, Maine lobster chunks, heavy cream, and chive infused extra virgin olive oil.

 

PROSCIUTTO E MELONE

Prosciutto di Parma, sweet melon, and wild arugula.

 

Entrees:

FETTUCCINE ALLO ZAFFERANO

Garlic infused shrimps, creamy saffron sauce, fresh fettuccine, Italian squash, and sliced almonds.

 

RAVIOLI BURRO E SALVIA

House-made spinach ricotta cheese ravioli, butter, and fresh sage.

 

FILETTO AL CAMINO

Ten ounce – double cut, grass fed, all-natural Angus filet mignon, bread crust, and burning herb nest.

 

AGNELLO A SCOTTADITO

Herb crusted rack of lamb, mint sauce.

 

Carpaccio di Manzo e Tartufo
top round eye of beef, parmigiano reggiano, wild arugula, lemon juice, cracked pepper, ground and shaved summer black truffle 28

Tagliatelle al Tartufo
fresh, house made organic egg tagliatelle, creamy butter, ground and shaved summer black truffle, black truffle extra virgin olive oil drops-
** paired with a glass of Vernaccia di San Gimignano, Terruzzi & Puthod,”Tuscany”

Filetto al Tartufo
six ounce • grass fed, all natural Angus beef of Filet Mignon, parmigiano reggiano sauce, ground and shaved summer black truffle-
**paired with a glass of Baileyana Pinot Noir, Firepeak, Edna Valley

 

Dessert:

TIRAMISU

Layers of sponge cake that is soaked in coffee, brandy or liqueur with powdered chocolate and mascarpone cheese.

 

PHOTOGRAPHY: MIKE PUCKETT