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Prezza Restaurant Review: Prezza boasts a full bar as well as a phone book-size wine list to attract a sophisticated crowd of locals and tourists. For that matter, it employs equally savvy staff, who can usually recommend pairings for chef-owner Anthony Caturano’s Italian menu, which employs naturally robust ingredients in service of elegant twists on classic dishes. For example, seasonal specialties may include zucchini flowers with pancetta and polenta, and corn raviolini with shrimp. Clam chowder is made even better with fried clams topped with cherry pepper aïoli; and gnocchi is filled with potatoes, porcini cream and pecorino cheese. Grilled meats like the veal porterhouse and Angus sirloin, extravagant in themselves, remain relatively simple, but desserts are cut from the same creative cloth; once Prezza’s weak suit, items like the tiramisu parfait with Kahlúa and espresso and vanilla crème brûlée are now hard to pass up. As for the prices, well, the name of the restaurant is dangerously close to the Italian word for “price,” and the tabs are dangerously close to excessive. But then, that’s true of most upscale establishments in Boston these days. And unlike many elevated Boston haunts, service is friendly and candid.