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Bricco Trattoria Restaurant Review: Restaurateur Billy Grant’s Bricco Trattoria has the look and feel of an upscale Italian farmhouse, featuring a welcoming gas fireplace in the foyer, brick walls, warm woods and inventive chandeliers. There are two private rooms, a main dining room and a patio for al fresco dining. And then there is the menu, one that reflects Grant’s commitment to farm-to-table freshness and authentic flavors. If you take advantage of the always-packed daily happy hours, be sure to try the truffle fries and a blood orange vodkatini. Setting the right tone for dinner is an antipasti menu that includes lamb meatballs composed with goat cheese, pine nuts, currants and mint; a selection of fresh sliced salumi, house-made ricotta and artisanal cheeses; and Rhode Island-style fried calamari. Pasta choices include cavatelli with braised pork sugo, plump potato gnocchi with ragù of lamb, and sweet potato ravioli with sage brown butter and crushed hazelnuts. Mustard-glazed salmon and Aunt Josie's Sunday Ragù are entrées that set the bar high when it comes to comfort food done well, thanks to the expertise of chef de cuisine Corey Cannon. There is also a daily special, which ranges from grilled filet mignon to baked lasagna. Pizzas are crisp on the outside thanks to the special brick ovens. Glastonbury-grown apples make the brown sugar crumble-topped cobbler a farm-fresh treat.