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THIS RESTAURANT IS CLOSED Portabella Restaurant Review: This Del Pietro family flagship is more than a fashionable watering hole---the seasonal, locally sourced food holds its own. Despite the name, not everything on the menu contains mushrooms. Case in point: duck and peach cannelloni with basil and dried cherries. The basic house theme is Italian, and that means homemade pasta and pizza with ingredients like mozzarella, pesto and pancetta. Beyond that, the kitchen gets creative in a way we like, both on the hot and cold small plates and more traditional entrées. There may be a killer version of calf's liver with roasted onions and pancetta. Or, perhaps, a veal scaloppine with herbed breadcrumbs and prosciutto-sage risotto. Tiramisu comes in a phyllo cup with amaretti crumbs on top, and fruit cobblers turn out to be individual crisps, the fruit tangy and not overcooked. Late at night, when the crowd at the bar has begun to cool off and wander into the night, some diners linger over dessert and coffee, unrushed by the waitstaff.