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Extra Virgin Restaurant Review: Take a dramatically formal interior and add a serious menu starring modern Italian cooking and the result is Extra Virgin in Shirlington. It's tempting to overindulge, as each component of the meal---from insalata and antipasti to pasta and carne e pesce---offers an abundance of selections. The mastermind who created this menu appreciates the scope of regional Italian fare, so how to choose between a radicchio salad with poached pears and Gorgonzola or a napoleon of shrimp and Parmesan crisps? Homemade pasta also lures one into forbidden territory, and you may simply succumb to the cappellacci pasta filled with duck confit and goat cheese with a foie gras sauce, introduced by the appetizer of roasted sweet onion filled with pork sausage and mozzarella. The only misstep of the meal: the offbeat cocoa pappardelle with wild boar's sausage, a mélange of flavors that fight with rather than embrace each other. For dessert, try the impressive but odd crème brûlée flavored with extra virgin olive oil. Ask to sit by the waterfall window for the most soothing experience.