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Portofino Restaurant Review: Portofino’s rustic, seasonal and regional Italian fare is enjoyed in a comfortable setting with a respectable noise level and well-spaced tables. The menu keeps the faith with what is a classic meal-starting tradition: soup. In summer, it might be basil corn bisque, while white bean may visit in winter. Moving into autumn, the butternut squash soup is a hit, especially with a glass of Gavi. "Made in house" is the kitchen’s mantra, and that goes for the burrata that adorns the salumi antipasto plate. Eggplant lasagnette, one of the heftier antipasti that could serve as light entrées, also appears at lunchtime in that very role. Pasta makes a good main, especially the lamb bolognese on rigatoni; otherwise, selections are about half fish and also include a tender veal scaloppine on Parmesan polenta. Desserts range from panna cotta accented with fruit to house-made gelati and sorbetti. The wine list gathers notable Italian labels, but other wine-producing regions are represented as well and a good number are offered by the glass.