Downtown, chef Dante deMagistris gets into the spirit of summer in New England while embracing the techniques and ingredients that are staples of Mediterranean cuisine. Farm stand produce and fond memories of old-world Italian cooking are kindling for the creative fire behind blu’s summer menu. Try crispy fritto misto di mare with mussels, calamari, haddock, sweet onions, salt & vinegar fries, salsa verde and spicy raw tomato sauce; the artisanal handmade spaghetti alla guitarra “just like in Napoli;” or baked fresh buffalo milk mozzarella from Campania with hazelnuts, sopprasatta and grilled marinated eggplant. Call 617.375.8550