For me to bare the mostly clean cut marina crowd Terzo attracts -- it must be a good, solid restaurant. Why else would I leave my Tender-Nob hot bed of fine eateries? Well, I'll tell you why. You can not replicate the service you get from the chef co-owner Mark Gordon and his entire staff --especially Michael the bartender, nor can you find the kind of simple, authentic spanish and italian dishes at Terzo. Don't under-estimate the genius of subtly --because it's there, and it taste good.
Pros: disarming bartender, great wine, diverse menu
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