That’s what it was for me. I don’t love pizza or puttanesca. But I had the Napolitana Pizza at Reginas. I’m still talking about it! There was no defining texture or flavor to the toppings, because everything was sliced so thin it just melted into the sauce and cheese and that crust 
. Plus the restaurants prepare seafood the way I like it.
I don’t know how I’d feel about it living there full time and did notice how expensive everything is. No doubt you’re right. But I had a really exciting food time. The style was a nice departure from L.A.'s “farm-to-table”, which is great, but makes the menus pretty much the same. We are having a seafood resurgence here. I hope it lasts.