Fresco Grill & Wine Bar

Imagine yourself in an Italian bistro with terra cotta walls and a bubbling fountain close enough to almost touch. Then, imagine that your server brings you luscious Italian food made with the owner’s generational family recipes.

That is the very ambiance that dominates Bonsall’s Fresco Grill & Wine Bar in River Village. The stunning wall murals whisk diners off to Italy and a fountain gurgles between tables.

The cuisine of Italy is presented by founder Leone D’Arcangelo along with business partner Roberto Calci. Both men are natives of Italy.

D’Arcangelo was born in a seaside village just north of Rome and Calci is from Milano. Both are proud to be using family recipes; and the cuisine is reminiscent of northern central Italy, Tuscany and Rome.

Fresco Grill is continuing a tradition of success that began in Carlsbad with two restaurants. “Our mission is to offer an upscale restaurant but keep the price down,” said Calci. Their formula must be working, as there was a waiting crowd the night I visited.

Love for the restaurant business as well as a love for food are also strong motivating forces. “We do this because we have a passion for it,” said Calci.

Their fish is fresh daily and the pasta is made on the premises. However, it is fitting that their water is bottled in Tuscany and the wines are imported from various international wine regions. The only domestic wines offered are from California. Under the soft glow of wall sconces diners can be amazed at the extensive wine list.

Sip a cool glass of Chardonnay while perusing the antipasto selections. The Calamaretti Dorati is a light fried calamari and one of the most tender I have ever tasted. It is served with a side of spicy marinara sauce. However, the sauce wasn’t needed; the delicately seasoned calamari stood on its own.

Another antipasto standout is the Melanzane Parmigiana. This is a thinly sliced eggplant served with a cheesy marinara sauce and lent a fresh flair by basil and a stronger flavor by delicate shavings of mozzarella. Not heavy on the tomatoes, it was a dish that definitely demands a repeat.

The entrées and sides are just as flavorful. Freshly made potato dumplings called gnocchi are soft and outstanding.

The grilled halibut is a mild-flavored fish that flakes easily and is enhanced by a dark mushroom sauce.

Capellini Fresco is a savory dish made with angel hair pasta and served with three fresh jumbo shrimp topped with diced fresh tomato, garlic and basil.

The desserts are culinary surprises. One of the most engaging is their dreamy Tiramisù, with spongy ladyfingers soaked in coffee, then layered with a light creme and sprinkled with shaved chocolate.

An elegant choice is the Chocolate Soufflé, which was served warm and was the perfect consistency, spongy and not too compact.

After I had been sufficiently dazzled by the various menu offerings I sat back and listened to the Fresco Grill Saturday evening sounds -- the low murmuring of voices and the tinkle of wineglasses from a birthday toast. These are the sounds of a successful restaurant.

Oh, the wait staff -- I can’t forget them. Their solicitous and warm demeanor definitely completed Fresco Grill’s pleasantly delivered dining experience.

Fresco Grill & Wine Bar

5236 S. Mission Road

Bonsall

(760) 631-1944