Co-chefs and owners Nicole and David Seals have everything precise and in balance at this tiny (12 tables), adventurous northern Italian gem - food, service, and atmosphere. It's beautifully decorated in utter simplicity with warm, pleasing orange and yellow walls. The cooking here is subtle and delicate. Among the items worth trying are an intensely flavored fritelle of thinly sliced cauliflower fried in olive oil and served with tomato sauce and aioli. Best of all, however, is a strudel of duck meat smoked in applewood with braised radicchio and Fontina cheese. The energy and confidence here recalls those French and Italian small-town jewels. Due Venti now has a full liquor license. L Tue-Fri. D Tue-Sat.