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Il Fornaio Restaurant Review: This restaurant chain has not forgotten its roots, having started in a school for bakers in Italy---the breads here are freshly baked, served warm and threaten to spoil your dinner. A gigantic and bustling open kitchen spans the white-tiled, high-ceilinged room. Tables (too close together for private conversation) are covered in starched white cloths. The classic linguine dishes are simply sauced with marinara and topped with freshly shaved Parmesan. Our favorite is the robust ravioli filled with everything from Swiss chard, basil and pine nuts to lobster and shrimp. We have enjoyed half of a rosemary-marinated, mesquite-grilled chicken (grilled under a brick so it comes out looking a little flat) and a braised lamb shank with vegetables and herbs cooked to a tasty purée. For dessert, we suggest the little chocolate mousse cake served with orange crème anglaise or the crème brûlée topped, surprisingly, with a thin layer of chocolate mousse. The rum-soaked tiramisu is creamy and not too sweet. Newcomers and regulars alike get the same friendly service.