Do Forni

This spot has been around for a long time and apparently for good reason. It serves solid Venetian cuisine with an emphasis on seafood.  Just take a look at the ice display as you enter the dining room.  While we noticed plenty of tourists at nearby tables (not always a good sign), we also observed just as many locals (a better sign) chatting away in Italian and feasting on baked whole fish served in a salt crust and bowls upon bowls of pasta.

Spend a little time with the wine list here, which is extensive and filled with interesting, local bottles.  And start with an order of Venice’s terrifically fresh Scampi.  Here, they’re served boiled and dabbed with just enough herbs and olive oil to flatter the shellfish without adulterating its pure flavor.   The Mussel Soup is another good appetizer with an herbaceous white wine broth that merits soaking up with plenty of bread.  There’s a standout Baked Cuttlefis in Squid Ink, served alongside polenta and just as good Spaghetti with Clams and fresh spring Zucchini.  For dessert, you might want to keep it simple and order the wild strawberries doused with balsamic vinegar and sugar, a classic preparation in these parts.