Whereas Buca on King St. focuses more on meat, this location emphasizes seafood, which I personally enjoyed more. The salumi di mare was an excellent start to our meal; as was the raw branzino - light and simple, with the olive oil, lemon, and prosecco complementing the fish wonderfully. We also liked the squid ink dumplings, which were fairly unique. The black cod/saffron pasta I ordered for my main was excellent as well, the richness of the cod balancing wonderfully with the rest of the dish. The tiramisu dessert was decently tasty, although a bit rich and dense.
Our server was warm and engaging yet professional, doing a wonderful job of ensuring that our dinner was enjoyable. He also masterfully carved and plated the branzino tableside.
The restaurant features simple modern decor, with a warm and pleasant space that makes for a relaxed yet upscale vibe that feels more inviting than the King St. location.