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Escopazzo Restaurant Review: Since its inception in 1993, this romantic, softly lit restaurant has been a haven for loyal locals weary of the mad rush to SoBe's newest "in" restaurants. In our book, this spot is always in, consistently creating sophisticated dishes that are unmistakably original yet derived from old-country family recipes. That family would be the husband-wife team of host Pino and chef Giancarla Bodini, who has dedicated herself to the organic foods movement. Ingredients contain no artificial additives, and the menu contains numerous vegetarian, vegan, and even raw options. The food is brimming with Northern Italian tradition updated via upscale touches; as the restaurant has expanded in size over the years, so has the ambition of its offerings. It's easy to make a whole grazing meal from starters like asparagus flan with provola cheese sauce, seasonal mushrooms and white truffle oil, or paprika-garlic-coated Key West pink shrimp with limoncello sauce. Even carpaccios (like house-cured grass-fed beef with radish sprouts, Parmigiano and walnut sauce) are distinctive. But it'd also be a mistake to miss entrées like Arctic char with lemon, asparagus and truffle zabaglione. Pino pours from an impressive list of Italian wines, some easier on the wallet than others, and oversees the professional service in this rustic Italian gem.