Only the freshest local ingredients are used for this simple Italian fare. “The cuisine at this restaurant goes beyond farm to table,” said DeCarlo. “I source all of our produce and proteins from the North Fork, from farms, foragers and fishermen within a 5-mile radius. But what I often love cooking with most is what can be found even closer to home, right off our restaurant’s dock.” Barba Bianca will shine an exquisite spotlight on local “junk” fish - the by-catch typically overlooked by commercial fishermen - such as whelk, razor clams, Mantis shrimp, bluefish, skate and eel. At Barba Bianca, DeCarlo focuses on traditional dishes from Liguria, Puglia and Sardegna, showcasing homespun recipes that illustrate how local fishermen in these seaside Italian regions might dine at home. The menu will change regularly based on what's readily available, but offerings will include bright antipasti such as Fiore di Zucca (zucchini flowers, ricotta, anchovy dressing) and Insalata di Mare (seasonal seafood salad), and a selection of primi piatti including Bucatini con Cicale di Mare (bucatini with mantis shrimp) and Spaghetti con Granchio (blue crabs). To cap off the savory portion of the meal, choose from any of Barba Bianca’s secondi piatti, such as Atlantic Orata alla Griglia (whole-roasted porgy, caponata), Coniglio Fritto (fried rabbit, carrot salad), and much more.