"As you might expect from a restaurant with roots in  Ponza, seafood dominates the menu, and the proximity of the Hunts Point Market guarantees it will be scintillatingly fresh. First to hit the table is a stunning scungilli salad ($8.95), made with fresh conch rather than the canned variety one often encounters in Italian places. The gastropod is sliced thin and heaped generously on a toss of iceberg, tomatoes, and  giadinera, the puckering Sicilian salad of cauliflower, carrots, red bell peppers, and olives. The vinaigrette really puts the dish across."

"The crumb heaped baked clams, another high point of the menu, available by the half dozen or dozen ($7.95 and $12.95, respectively). The first bite will be disappointing if you expect tons of garlic, gradually, though, it will dawn on you that the stuffing is intentionally bland because the clams are so damn good, briny and juicy in the way that made Little Necks famous the world over."