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THIS RESTAURANT IS CLOSED Dante Restaurant Review: THIS ESTABLISHMENT HAS CHANGED LOCATIONS Parma, Ohio, native Dante Boccuzzi---after managing kitchens from Nobu in Milan to Charlie Palmer’s Aureole in New York City---returns home with this eponymous restaurant. The main dining room features vaulted ceilings, rustic woodwork, warm hues and large windows looking onto the nearby park, but the bar area has a more casual vibe. The playful, contemporary menu reflects Boccuzzi’s culinary touring and rock star persona, beginning with bread served in bowls made from melted LPs. Goat cheese fritters arrive with a crisp breading that gives way to rich, oozing cheese; served with rosemary-roasted Gala apples, it’s an enticing blend of sweet and savory, punctuated by piney, herbaceous flavors. The house-made charcuterie trio of prosciutto with salt-cured and air-dried pork, duck and lamb preparations appears with grilled crostini and piquant apricot mostarda. Handmade pastas are available in tasting, starter and main portions. We’re partial to the entrée-size ricotta cavatelli and 48-hour braised beef short rib, brimming with nicely cooked, delicate pasta blended with ricotta and meltingly tender bits of beef and wild mushrooms in an herby, wine-laden stew. Also not to be missed is the caramelized organic chicken with crisp, non-greasy skin and impossibly moist breast meat alongside soy-lime vinaigrette, a vegetable spring roll and ginger-carrot purée. Sommelier Dave Eselgroth has created an extensive wine list that complements the diverse cuisine, incorporating wines from across the globe at a variety of price points. Service is unobtrusive and down to earth.