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Pricci Restaurant Review: A classic, contemporary design defines the space at Pricci. The seasons determine the contents of its menu under longtime chef Piero Premoli, who hails from Milano. Start by dipping house-baked bread into a flavorful tomato sauce with a creamy cheese center, a complimentary amuse. Appetizers range from an elegantly composed burrata, ringed with ribbon slices of fresh zucchini and served with cherry tomato halves and balsamic vinegar drizzle, to mussels and Sapelo Island clams in a fairly peppery spicy broth. Risotto, made to order from carnaroli rice and served al dente, takes 20-25 minutes to prepare properly, a standard that the kitchen does not compromise. We've enjoyed many of the pasta dishes, especially the linguine frutti di mare and the lasagna. We also recommend the seafood stew and the Dover sole filleted tableside and served with capers, olive oil and lemon juice. Daily specials and the regional menu add variety. Pricci also offers pizzas baked in a wood-burning oven. To conclude, sample the dark chocolate gianduja --- two long bars of sweet delight. The wine list favors Italian choices, some available by the quartino. Reds are served too warm, though, but waiters will cool down a bottle. Top it all off with a grappa and espresso.