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Handcrafted pastas and a setting reminiscent of an Italian villa lift foodies to new heights at this venerated Venetian hot spot.

In Short
The entire restaurant was transported piece by piece from Genova, Italy, by world-renowned Chef Gian Paolo Belloni. Dim lighting, abundant antiques and dark woods fill the upstairs dining room. Downstairs, the bar area is more casual--featuring an oyster bar, cocktail tables and a lively trendsetting weekend. Entrees transport patrons back to the old country with taglierini pasta or sauteed jumbo shrimp with garlic.