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La Focaccia Italian Grill Restaurant Review: La Focaccia helped pioneer the restaurant resurgence in Southtown, all the while remaining steadfast in its selection of standard Italian American fare mixed with some offbeat offerings. And if the place has been eclipsed by other restaurant arrivals to the 'hood, we nevertheless remain fond of the mussels marinara (spicy version) and have even been known to take them home and toss them over pasta of our own devising. An order of salmon carpaccio also serves as an admirable appetizer. Luigi's caprese salad is the classic --- just fresh mozzarella, tomato, basil and olives, with maybe a few leaves of romaine. Lemon and-or wine butter sauces --- with or without capers, mushrooms and artichoke hearts --- make multiple appearances on the menu, the seafood-stuffed flounder being a case in point. Pastas hew to the tried-and-true, but wood-oven pizzas can be had with artichoke hearts and pine nuts. Classic continental is more the mode with tenderloin medallions in red wine and mushrooms.