Mare   

Just when you thought the last thing Boston needs is another seafood restaurant, along comes Mare, which is leagues beyond the basic fish-dish factory churning out plate after plate of greasy, glistening salmon and clams. This is the third culinary venture from restaurant impresario Frank de Pasquale and Italian native Marisa Iocco (also his partner at the stove at North End landmark Bricco and Financial District diner/multiplex Umbria). In the nouveau-chic confines of this North End alcove, you can take in a buena vista that seems ripped out of a history book, while indulging in a menu that features the flavors of the sea uncontaminated by preservatives or hormones. It's Italian coastal cuisine with Portland, Ore. sensibility dished out in a joint that pulsates with Miami's nocturnal vibe. The menu is strictly organic, with dishes featuring fresh deep-water fish, cultivated shellfish and certified seafood. Mare, which means "ocean" in Italian, is the first restaurant in Boston's densely populated dining scene to boast such a high level of natural ingredients. The kitchen uses 98 percent organic produce and even pours organic wine. Among the inventions for your palatable pleasure are wild asparagus frittata, served with farmed Wellfleet mussels and house-made pancetta vinaigrette. Also not to be missed is lobster ripieno, stuffed to the brim with Manila clams, scallops and parsley. Have a nibble of these lip-smacking delights, and you'll find yourself asking for Mare.