Superb Northern Italian cuisine inspired by Tuscan and Venetian flavors highlights the seasonal menu at this quiet, elegant restaurant. After moving to Buffalo from Italy, owners Grimaldi and his then fiancee, Nancy, opened San Marco. The husband and wife duo have created a following and received much recognition, but they can still be found in the dining room and the kitchen each night. The grilled quail sauteed in cognac and shallots may be served as an appetizer with porcini mushrooms or as an entree over wild mushroom risotto. Game dishes are their specialty, such as tenderloins of wild boar, red tipped venison, and fresh deboned white rabbit. The excellent wine list offers vintages from Italy and California.