Chef Chris Jaeckle and Restaurateur Chris Cannon have finally opened their West Viilage modern Italian restaurant All'onda. Inspired by the cuisine of Venice, with hints at Japan too, this is a perfect neighborhood Italian joint. I stopped in last week and had some delectable bites.

The sea urchin addict I am, I could not pass up the arancini ($9) with squid ink, and topped with sea urchin. Delicious. Fab.

Chef Jaeckle's time at Morimoto can be seen in his Kampachi crudo ($16) with red kuru squash, pepperoncino, and soy. Fresh and great.

Scallop crudo ($17) comes with cauliflower, olives, anchovy, and lardo. It's splendid.

If you are seeking just a straight up solid and tasty salad, you can't go wrong with the salad ($11) of market greens, seasonal pickles, and white balsamic miso. It was addictive.

My crudo of sardine ($12) with pickled pearl onion, pine nuts, and fennel was the only dish that didn't tickle my fancy.

I do love me some pasta. I'm a #pastaaddict. The pastas at All'onda are superb. I really enjoyed my Garganelli ($19) with peekytoe crab, yuzu koshu, and tarragon. And the dish I'll never forget is the Bucatini ($19) with smoked uni, and spicy bread crumbs. Yea, that's right, "smoked" uni. Again, I am so obsessed with uni, the fact they smoke it blew me away. Sensational dish.

Dorade ($28) comes with tomato olive tapenade, pickled chilies, and salsa verde. It was a true piece of perfection. Fabulous.

A side of brussels sprouts ($7) with cider vinegar, honey, curry, and pistachios, was wonderful.

End with some gelato or sorbet, their soy gelato is quite unique. Or go with a simple and satisfying olive oil cake with ricotta gelato, and your night will be complete.

All'onda

22 East 13th St. (bet. University and 5th)

New York, NY 10003

212-231-2236

www.allondanyc.com