Diners at Arté Restaurant are often repeat customers, some fifteen-year veterans with claims on their own tables. Twin fireplaces cozy up winter nights, and sidewalk tables and a shaded back garden make the best of pleasant weather. Simple, fresh preparations rely on olive oil and Mediterranean herbs: Tender branzino comes with a lemony sauce, topped off by deep-fried clusters of rosemary and sage; and a tangy roasted tomato sauce bathes the frutta di mare pasta. The entrée list is dominated by a half-dozen veal variations, augmented by nightly specials.