Italy's provided us with a lot: incredible sports cars, politicians who do adult films and offer sex to free hostages, and the world's largest boot! For a resto using Italian as a foundation for fusion food, hit La Mela. From a Chilean family and a pair of Italian/Argentine chefs, La Mela employs Italian as a base for fusion that leverages Greek, French, and Floribbean cuisines; it's set in a quiet section of US 1 in a joint they've made classy with a slate brick bar, stained concrete floors and a wood oven so hot it cooks pizzas in about three minutes, so obviously there's a microwave inside and they're using Ellio's. Smaller plates include a crop of said pizzas like arugula & prosciutto and the La Mela (white with gorg, apple and walnuts), as well as apps like Torta di Grancio (crab cake w/ mustard, pineapple, red bean), octopus carpaccio w/ red onion, diced tomatoes & a ginger dressing, and one with phyllo dough layered with mixed greens, lobster, and creamy saffron sauce called Lobster Napoleon, so tasty, you're guaranteed to feel your eating experience is woefully short. Bigger plates include land critters like lamb grilled with mint, apricot, and a balsamic glaze; and Pork Chops "La Mela" grilled w/ green apple puree and spicy pineapple sauce, as well as swimmers like grilled ahi w/ pineapple, oregano, and a cilantro brochette, and Sea Bass al Gran Marnier w/ pine nuts, OJ, and dates, even though it's generally recommended you don't put the last two together. For dessert there's Tarta "La Mela" with apples, raisins, and pecans; tiramisu with layers of espresso, sweet marsala wine, and chocolate shavings; and a molten chocolate souffle called The Volcano -- also what, pre-Ilona Staller, provided the majority of Italy's ash.