Ocean City’s second season is in full swing, and Fresco’s on 82nd Street and the bayfront invites you to enjoy premier dining year-round in its Tuscan garden-style atmosphere with panoramic views of the sunsets over Assawoman Bay. Aside from its most delectable Italian cuisine, fresh seafood, and fine steaks, two things distinguish Fresco’s from other restaurants on the Eastern shore: exceptional service and elegant atmosphere.  Donned in tuxedo shirts, jackets, and ties, the staff demonstrates the utmost professionalism mixed with in-depth knowledge and lighthearted dispositions. An expert concierge, nicknamed “Tasty,” peruses the dining room, greeting each and every table to ensure extraordinary customer service. Open to a panoramic wall of windows overlooking the outdoor patio and breathtaking bay and wetlands, the Tuscan-style dining room is decorated with Italian marble posts, detailed sculptures, and luscious flower displays. The split-level bar room boasts a grand piano, and the televisions broadcast your favorite sports action, year-round.
    I had the pleasure of visiting Fresco’s this week with my friend Stephanie, who is a bartender at Coconuts. She is moving to Boca Raton, Florida, next week with her best friend, Brittney, who was our charming server at Fresco’s. We arrived at the ideal time to soak in the sunset from our bayfront table. I ordered a glass of Pinot Noir from Fresco’s full wine list while Brittney recited the extensive daily specials. Offering at least four innovative specials daily, Fresco’s presented Penne Pasta with sausage and bone-in Pork Chops as their specials on Sunday. Also available was the house signature special—Jumbo Lump Crabmeat appetizer. The catch of the day was Grilled Halibut in Clam Sauce, the soup du jour was Tomato, and the vegetables of the day were green beans and broccoli.
    Brittney brought us a basket of warm bread with fresh roasted garlic in olive oil and we scanned the appetizers. Some of the scrumptious starter dishes at Fresco’s include Smoked Salmon with goat cheese and red onion; Grilled Calamari with olive oil and lemon; and New Zealand Mussels in a scampi broth. Escargot Encroute is broiled in garlic butter and encased in puff pastry. Twelve littleneck Steamed Clams are served in garlic and white wine sauce with a touch of lemon. Carpaccio is comprised of thinly sliced tenderloin garnished with capers, chopped onions, and shaved Parmigano cheese.
    The Soups & Salads at Fresco’s are equally as irresistible as the appetizers. The Cream of Crab soup is a special recipe garnished with lump crabmeat and dry sherry. In addition to Garden Salad and Caesar Salad, Fresco’s serves a Crab Louie Salad—jumbo lump crabmeat on a bed of lettuce topped with Louie sauce. For her appetizer, Stephanie selected her favorite salad, Tomato Caprese—fresh mozzarella, basil, capers, and tomatoes with a touch of extra virgin olive oil. I opted for the California Spinach Salad—tender baby spinach tossed with tomato, onion, gorgonzola cheese, caramelized walnuts, and dried cranberries in house balsamic vinaigrette. Stephanie and I agreed that the ingredients in our salads were fresh, tasty, and in a league above the rest.
    From the Pasta Entrées menu, Brittney suggested some of the top selling culinary creations, such as Eggplant Involtini and Lobster Fradiavlo—tender cold water lobster tail in a spicy marinara sauce served over fettuccine. The classic Papardelle Bolognese is an egg nest of fettuccine tossed with a hearty red meat sauce. Tuscan Fiocchi is comprised of delicate pasta purses stuffed with mascarpone cheese and pear in a creamy sauce with roasted red peppers and pine nuts, and finished with Gorgonzola.  Jumbo shrimp sautéed with pancetta, garlic, asparagus, and creamy tomato sauce with a touch of brandy comprise the Linguine Crema Gamberi. Ricotta Ravioli is also available. Stephanie, who frequently dines at Fresco’s, had her taste buds focused on ordering the Potato Gnocchi—hand rolled potato dumplings delicately tossed with filet tips and taleggio cheese, finished with a touch of red sauce. I followed Brittney’s advice and ordered the Eggplant Involtini—thinly sliced grilled eggplant rolled and stuffed with angel hair pasta and fresh parmigiano with marinara.
    Other popular Entrées at Fresco’s are Veal Fresco, which is sautéed with mushrooms, sundried tomatoes, and pine nuts in a white wine demy-glace; and the Veal and Lobster, which is sautéed with shallots and mushrooms deglazed with champagne and finished with butter and cream. Brittney suggested the Salmon Pistachio, which is pan sautéed and finished with fresh basil, fresh tomatoes, champagne, and jumbo lump crabmeat. The mouthwatering Rockfish Chesapeake is encrusted with spring onions and seasoned herb topping set into a lump crab and rosemary cream sauce. Broiled Crab Cakes and Chicken Alfredo are two additional offerings on the Entrées menu. Chicken Sorrentino is a zesty combination of tender chicken breast topped with fresh mozzarella, tomato, and basil. Other top selling entrées are the Rossini Filet—an 8-ounce Black Angus filet topped with grilled mushrooms, Gorgonzola cheese, and sundried tomato pesto—and Garlic Rib Eye—a 20-ounce black angus steak garlic rubbed and grilled to order with roasted garlic.
    A children’s menu is available, with goodies like Linguine Bolognese, Ricotta Ravioli, Chicken Fingers, and Fried Shrimp. Of course, the dessert menu is sinfully tempting, with Italian classics such as Tiramisu, Cannoli, and Italian Love. Crème Brule, White Chocolate Raspberry Cheesecake, and Bumble Berry Pie—made with blackberries, blueberries, and raspberries—topped off the dessert selections after our dinner.
    Stephanie and I genuinely appreciated the opportunity to sit back, relax, and indulge in delicious food in Fresco’s elegant atmosphere. The colorful sunset was one of the best I’ve seen all summer long, and the food at Fresco’s is the best of the best. It was also great to see Stephanie and Brittney before their big move to Florida. Bon voyage, girls! I will definitely visit you this winter. Private rooms and banquet menus are available at Fresco’s for large groups. The restaurant fills up quickly, so reservations are highly recommended. Call (410) 524-8202 or make your reservations online at www.ocfrescos.com or www.opentable.com.