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Arrosto Restaurant Review: A wood-fired oven, polished marble bar and casually elegant wood and brick décor characterize this venture from restaurateur Godfrey Polistina, who conceived Carmine's and 'Cesca. Drawing from his grandmother's recipes, Polistina (along with chef Richard Corbo) has created a menu of revamped classics. That said, dishes don't compromise on the essence of the traditional versions, and they utilize farm-raised and homemade ingredients. For starters, try the arancini drizzled with bolognese sauce. Polenta fries with Parmigiano Reggiano fonduta give an Italian twist to the standard french fries. Among the pastas, we recommend the squid ink tonnarelli lobster fra diavolo. House-made pizzas include a broccoli rabe and mozzarella combination. The wine list complements the menu and features a selection of notable regional and world varietals. Vanilla buttermilk panna cotta with summer berry compote provides a silky finish to a rustic Italian meal.