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Ristorante Bonaroti Restaurant Review: Perhaps when this restaurant opened for business many years ago, it offered suburbanites a glam destination for haute Italian eats. But DCs high-profile Italian destinations overshadow Bonaroti, with its menu that seems more 70s than Y2K. The crowds tell another tale, though, with latecomers being seated even at 9:30 on Saturday nights. Its a full house, and that may account for the rather slow, if well-dressed, waitstaff. Fortunately, the bread with its tapenade spread sustains while you wait. The menu offers few surprises, with its fair share of pastas and chicken dishes, seafood and other red meats. The pasta e fagioli soup lacked the expected garlic and basil punch of versions elsewhere. The abundant bouillabaisse, though, more than made up for the uninspired soup. Lusty with garlic and white wine, this entrée comes with abundant seafood---scallops, mussels, clams, chunks of fish, and shrimp---all cooked to perfection. You may find this more than suffices and a dessert of, say, Italian cheesecake or tiramisu may knock you out---but check out the display before you decline.