La Gensola is still excellent. They had a printed menu rather than a chalkboard. Wine list is I think much expanded with lots of great choices and substantial information for wine geeks.
perfect squid
Seppia in what I thought from the menu would be a pizzaiolo-ish prep but it was actually quite delicate. Big fat seppia, perfectly cooked.
New grape to me. Cross between Riesling Italico (which is not a Riesling) and Furmint.
Spaghetti alla vongole except the clams were actually some smaller variety, perfect classic prep, perfectly al dente,.
Fusillotti from Senatore Cappelli flour in a sauce of Normandy butter and local anchovies, I didn’t expect the anchovies to be just a sauce but it was really good. Again perfectly al dente.
I can get this at home but it’s so good and goes with everything.
Swordfish with chicory: how the hell did they slice it so thin? Another perfect dish.
John Dory, again more delicate than I imagined from the menu description. Perfectly cooked.
Cannoli, excellent, piped to order so nice and crisp.
Cassata, ratio was off for my taste, I would have liked more ricotta filling, otherwise excellent.
I had an unusual dessert wine, Pojer e Sandri Merlino: Schiava with the fermentation stopped at around 4-5% and brandy added to bring it up to 19%. Delicious.
Total cost was $240, so much less than a similar meal would cost at home. How the hell do they do it?