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Da Vinci Ristorante Restaurant Review: Complimentary valet before 5:30 p.m. for diners heading to the theater, authentic Italian dishes and homemade pastas and breads --- what more could Bostonians ask for? The city doesn’t have many chefs focusing on the authentic cuisine of Naples and surrounding Campania, so this upscale Central Italian at the nexus of Park Square, Bay Village, the South End and Back Bay is a welcome dining option. Before he became Da Vinci’s chef and co-owner, European-trained and India-born Shingara "Peppino" Singh built a loyal following with a similar menu as executive chef at Waltham’s La Campania. His house-made pastas shine, like the Indian fusion masala ravioli. Standout appetizers include crispy arancini stuffed with mozzarella. Heartier dishes include pan-seared haddock, roasted pork tenderloin and grilled half chicken. Finish with the rich, creamy cheesecake topped with fresh berries. Da Vinci’s warm interior, with its sun-dried Mediterranean brick and mustard colors, rich fabrics, and Renaissance accents, is plush and inviting. The large bar area features comfortable lounge seating, but the level of bartending craft doesn't quite warrant the $12 specialty seasonal cocktail prices. Solid service is often given a flourish by a personal visit from the chef.