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Porcini Restaurant Review: A lively bar, colorful banquettes in the main dining room, a patio overlooked by a wall-size mural of the Tuscan countryside, and a cozy auxiliary dining room with only four tables coveted by regulars set the tone. For more than two decades, chef John Plymale has prepared Italian classics that allow guests to share a pizza (grilled chicken and artichoke, Italian sausage and more) or work through multiple savory courses. You can make a meal of starters like fried artichoke hearts with lemon aïoli, veal meatballs, mushroom bruschetta and crab cakes. Veal scallopini with lemon-caper sauce and the grilled salmon are favorite entrées. Pastas include linguine with grilled shrimp, olives, pine nuts and sun-dried tomato. Porcini's tiramisu is feather-light. Helpful servers are very good about recommending wines from the Italian-accented list.