Although Italy boasts one of the longest coastlines in Europe, but seafood seems an afterthought on most local Italian menus that emphasize poultry, beef, veal and pastas instead. The usual seafood offerings are limited to deep-fried calamari, linguini with clam sauce and scampi. So Carini's Conca D'Oro's comprehensive selection of seafood stands out among the crowd, even three and one-half years after it opened. Chef and owner Peter Carini has extensive local restaurant experience, including jobs with the Milwaukee Athletic Club and a restaurant in Franklin. He frequently visits the dining room, chatting with customers and answering questions.
Most diners are regulars.
The decor is Sicilian nautical with an occasional fish or starfish in netting on the wall and some interesting photographs of Sicily. White and burgundy linens add a somber touch. Dinners begin with slices of standard Italian-style bread studded with sesame seeds. But the olive oil, seasoned with garlic, lifts it beyond the ordinary. The appetizer list, larger than most, has several different seafoods.