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Michaelangelo's Restaurant Review: Michaelangelo's exterior boasts a lot of charm --- a brick villa set back from the road --- while the restaurant itself is modern and warm with crisp linens, golden lights and notable wine cellars. The food coming from executive chef Michael Annandono is a welcome contrast to the neighborhood's other Italian spots; he surprises where others are content to coddle. Start with a crisp white wine, followed by the antipasti misti, which features cured sliced meats, imported cheese, grilled vegetables and marinated Sicilian olives. Handmade pastas, of course, figure prominently on the menu, though patrons aren't likely to get bored with choices like lobster ravioli and veal-stuffed tortellini. Consider, too, entrées of Skuna Bay salmon and the slow-roasted veal shank. End the meal with the creamy panna cotta dotted with organic berries and warm balsamic and perhaps a sweet digestif.