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Max Amore Restaurant Review: Of the mini-empire built by Richard Rosenthal, arguably his best, most consistent eatery is Max Amore, a vibrant slice of "la dolce vita" in Glastonbury. Adorned with colorful lights, sexy curves and an eye-catching open kitchen, the restaurant is an easy charmer. The extensive, inventive menu is easy to fall for as well. Start with the antipasto---a daily-changing selection of salads, cheeses, meats and oil-slicked nibbles---or divvy up one of the imaginative stone-baked pies (we like the pollo alla Genovese with grilled chicken, caramelized onions, Gorgonzola, rosemary and toasted pine nuts). The kitchen mans the wood grill with flair, but its fresh pasta is the real temptation here. "Max a penne" is the house specialty, but we're partial to the fettuccine ai gamberi, laden with sautéed gulf shrimp, sun-dried tomatoes and pine nuts in a pesto cream sauce, as well as the three-mushroom risotto with shaved Grano Padano and crispy leeks. It's for dishes like this that the place is always packed. Now that's what we call amore.