RENATO'S

Surrounded by French doors that open to a Mediterranean courtyard in historic Via Mizner, there is an old world European grace to Renato's that is unparalleled. The dining room is enriched by lovely table-settings, verdant hues and a prominently placed ivory-colored piano that comes to life at night. Its charm is derived not simply from its decor, but from an overall romantic sense that captivates diners and leaves each one with a lasting memory.

Renato's is a combination of delightfully executed food, a refined staff and, according to Maitre d' Brad Stapleton, a devoted respect for diners' peace and privacy. The late Renato Desiderio opened the restaurant in 1988 and his widow, Arlene Desiderio, has thoughtfully cultivated and maintained his emphasis on superb food, unobtrusive service and elegant surroundings.

Executive Chef John Jones says his menu is traditional yet innovative. "I use daily specials to keep the traditional dishes contemporary. One of our best-selling items has been a simple, classic grilled tuna with a papaya and mango salsa. I use new twists that make fish items our most popular dishes." His signature lunch plate is a marvelous lobster salad with a blend of distinctive flavors--bitter watercress and sweet mango and papaya with honey-mustard dressing carefully drizzled on top. Other fish dishes include yellowtail snapper with Key lime oil emulsion, sesame crusted ahi tuna and cold poached salmon. As for the classics, Chef Jones presents a host of savory selections such as linguine tossed with black olives, capers, garlic and fresh tomato sauce; Manila clams in garlic and white wine sauce; and a delectable gnocchi with pesto.

In the daytime, the restaurant is resplendent with sunlight and when the doors are open, the sea breezes are a gentle backdrop to light conversation and courtyard intimacy. Either way, dining indoors or out, Renato's offers a serene and consistently fine dining experience.

Seafood Misto

Main Ingredients
4 ounces tuna
2 large shrimp
2 jumbo Canadian crab fingers
1 sheet seaweed
Olive oil
Canola oil

Soy Tamarind Buerre Blanc Sauce
3 tablespoons white wine
1 shallot, minced
1/2 stick butter
3 tablespoons soy sauce
2 tablespoons tamarind paste

Tempura Batter
1 cup flour
1/2 cup corn starch
1/2 cup ice water
Splash of mirin

Wrap tuna in seaweed. Coat with batter, fry in canola oil for 2 minutes, rare. Saute shrimp and crab fingers in olive oil until done.

Cut tuna on bias, stand in center of plate. Place shrimp and crab around tuna. Drizzle with sauce after plating.