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Traditional Venetian cuisine cooked up by a young Sicilian chef, so expect some subtle differences to the usual flavors and dishes. Everything on the relatively small menu is exceptional—the baccalà (salted cod) especially so—and the setting next to a small canal is enhanced by candlelight at night. This place can get very busy—the waiters are normally friendly, but be warned, expect brusque treatment if you turn up late or early for a reservation. Don’t be confused: The restaurant prefers to serve dinner, broadly, within two seatings, one early (7–9pm) and one late, so that’s why waiters will be reluctant to serve those that arrive early for the second sitting—even if there’s a table available, you’ll be given water and just told to wait.