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Bar Dough Restaurant Review: Max MacKissock, one of Denver's most celebrated chefs, presides over the open galley at this LoHi Italian haunt, where wood-fired pizzas, house-made pastas and entrées of fish and fowl draw devoted disciples. We're smitten with the oven-roasted carrots glossed with a carrot-cumin vinaigrette; the garlic squid with soffrito, fennel and yellow-eyed beans dressed with a fennel pollen vinaigrette is equally noteworthy. Blistered and charred pizzas, including the Mountain Man dabbed with Gorgonzola, drizzled with Calabrian chile honey and punctuated with pistachios and guanciale, are mind-altering. Pastas, available in half or full orders, trumpet a tagliatelle with surf clams, pancetta, lemon and garlic, as well as lamb Bolognese; all are exemplary. The space, lively and convivial, is decked out with red banquettes, community tables and a focal point bar that dispenses a first-rate lineup of craft beer, all Italian wines and killer cocktails, including a collection of herb-scented spritzes. The budino tiramisu, a standout on the dessert scroll, ends a meal on a high note.