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Al Vento Restaurant Review: Chef Jonathan Hunt knows his red sauce. Just try his spaghetti with veal meatballs, with each long pasta rope veiled in his robust, herb-and-garlic-scented tomato sauce. That dish alone is worth the effort of finding this off-the-beaten-path charmer, located near Minnehaha Park. Hunt's house-made pastas (rigatoni, fettuccine, pappardelle) all demonstrate a thorough knowledge of the craft, and his small kitchen also knows how to throw a good pizza. Oh, and his tomato-bread soup? You cannot visit Al Vento without ordering it. The gold-tinted dining room is intimate enough for a romantic date but not so starry-eyed that a family of six won't feel right at home. If there's a chink in the armor, it's the so-so desserts, so concentrate on the well-chosen, all-Italian wine list instead.