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Riccobono's Peppermill Restaurant Review: Experience counts, and since the Riccobono family has been hosting patrons in one restaurant or another since Prohibition, regular patrons know what to expect when they dine here. The big advantage of so many years in the business is that the Italian recipes have been handed down through the generations. For instance, fried calamari is topped with traditional Italian “red gravy,” while crab meat au gratin is baked in a casserole until brown and bubbly. There are plenty of pasta dishes, including the shrimp and oyster linguine. Steaks are tender and served with stuffed potatoes. Among other delights are shrimp or veal Parmesan, spaghetti and meatballs, fried jumbo shrimp and mirlitons stuffed with shrimp and Creole dressing. Caramel custard rates as the most sought-after dessert, but the chocolate praline sundae runs a close second. The California-focused wine list could use some updating and expansion. The emphasis is on Chardonnay and Merlot, the latter perhaps the most popular choice with this food.