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Louie's Italian Restaurant & Bar Restaurant Review: Ron Rosa, the restaurateur who brought Ecco and Campagnola to NYC, has delivered the neighborhood Italian trattoria prevalent in an earlier-era Brooklyn to Cos Cob. Named after his uncle, Louie's embodies Mediterranean charm and emphasizes family dining with authentic recipes and traditional dishes. The hunter-green paneled walls of the dining room, the dark wood and stone fireplace create a warm, inviting atmosphere. The menu features a number of hot antipasti such as shrimp wrapped in bacon paired with an orange Cognac sauce, and a crispy zucchini and carrot duo. Veal Marsala is among entrées, as is fusilli with porcini mushrooms, zucchini and fresh thyme in a marinara sauce topped with Parmigiano-Reggiano. The wine list features a number of regional Italian reds and whites; a glass of Montepulciano or Merlot works well with the veal.