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Ciao Bello Restaurant Review: Ciao Bello’s large, airy dining room boasts brightly colored paintings by local artist John Palmer set against dark wood. People-watching opportunities abound, from the main room, bar, patio or upstairs private room, and a booth by the glassed-in kitchen allows for a view of the cooking show. While the surroundings and dress code are casual, the food is anything but. Tony Vallone and his son Jeff oversee the menu, sourcing ingredients from local markets and utilizing authentic Italian products flown in daily. Pastas are made from imported flour and bottled water; among the many options, the osso buco ravioli is a standout with its light meaty flavor and rich porcini sauce. Huge, thin-crust pizzas are also first-rate, from the delicate margherita to the seafood pie studded with crab and shrimp. Seafood dishes are tempting as well: pan-roasted Atlantic salmon is complemented by Venetian black rice, sweet peppers and a Meyer lemon emulsion, and Parmesan-crusted red snapper ravello is topped with plenty of lump crab meat and Roma tomatoes. Desserts include Mom’s chocolate ice box pie. There's a full bar and an extensive wine list that draws from around the world and includes some prominent reds from Tuscany.