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Mistura Restaurant Review: With co-owner Paolo Paolini dispensing smooth front-of-the-house service and chef Massimo Capra in the kitchen, it’s no wonder this elegantly contemporary place is consistently packed with loyal customers who dress to the hilt. A seat in one of the discreet booths helps cut the chatter noise. Cuisine is upscale yet heartily Italian with dishes such as wild boar agnolotti with port-braised cherries or tagliatelle served with a meaty Bolognese. The Mistura creation risotto rosso, red beet risotto with golden beet chips, is a perennial favorite. Mains include slow-cooked rabbit with black olives and new potatoes or pancetta-wrapped Cornish hen with springtime vegetables. A chocolate brownie with white chocolate mousse, olive oil cake with rhubarb and ice cream, and spumoni make dessert imperative. Twenty-five-plus Champagnes, fifty whites and an extensive red list of both old- and new-world wines give lots of vinous options. Naturally, the Italian labels are particularly deep with more than 25 Brunellos and about 19 Amarones. Multiple grappas, generous martinis and dessert wines mean no one goes thirsty.