You had me at Tagliolini Rossi!

It may have been my first time ever tasting flavors quite like these, but Chef Antonio Murè wasn’t surprised by my reaction. When he revealed that guests return again and again for this pasta “injection,” he made a motion like someone injecting heroin into their arm. After one bite, I understood exactly what he meant.

The kitchen at Barrique Venice produces rustic, high-end Italian dishes rooted in Chef Murè’s Sicilian heritage and the Parma traditions where he grew up. But this isn’t your typical Italian eatery. Many of the dishes are inventive, unexpected, and designed to tantalize your taste buds with new flavor synergies. Chef Murè also owns Piccolo in Santa Monica.

The showstopper is the Tagliolini Rossi: rich, luscious homemade beet tagliolini bathed in Marsala quail ragù and served over a silky Taleggio cheese fondue. One bite turned into a race to the bottom of the plate. It was that good.

Housed inside a historic 1908 canary-yellow cottage, Barrique Venice’s kitchen may be tiny, but the menu delivers a seriously big punch. The intimate, candlelit setting makes it an especially romantic spot, with an extensive wine list to pair with the menu. For an extra-special evening, reserve the private balcony, or head upstairs for a more refined setting, perfect for dining with friends.

A few more dishes worth ordering include the diced Ahi Tuna Tartare with capers, red onions, and avocado; Pan-seared Scallops with shaved black truffle; and “pasta pillows” also generously shaved with black truffle. Adventurous diners can try the freshly-made Cacao Tagliatelle with wild boar ragù, the Filet Mignon Spinach Ravioli, or the popular rabbit ragu.

Linguine Nere: Home-made black ink linguine with blue crab, tomato confit, Manila clams, white wine, and garlic sauce – served on a bed of Parsley Pesto – is high on our next ordering list.

For the ultimate indulgence, order the Wagyu with brandy cherry sauce, mashed potatoes and vegetables. But if you really want dinner to arrive with a little drama, go for the Petto D’Anatra con Cipolle Caramellate, which arrives beneath a gleaming gold bell. Lift the lid to reveal lightly smoked duck breast accompanied by caramelized onions and aged balsamic vinegar – a decadent finale worthy of the setting.

At Barrique Venice, dinner is less about ordering the familiar and more about letting the chef surprise you. And when that surprise happens to be Tagliolini Rossi, you may just find yourself planning your next visit before the last bite.