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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. The cuisine is upscale yet heartily Italian with dishes such as a savory, butter rich wild boar ravioli and balsamic marinated lamb ribs. The Mistura creation risotto rosso, red beet risotto with beet greens, is a perennial favorite. Mains include slow cooked rabbit, rapini-stuffed sea bass and Kobe flatiron beef in wine reduction. A molten chocolate torte, lemon semifreddo with marinated strawberries, and cappuccino panna cotta make dessert imperative. Over 25 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 over 25 Brunellos and about 19 Amarones. Multiple grappas, generous martinis and dessert wines mean no one goes thirsty.