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Ristorante Massimo Restaurant Review: One of the few restaurants in town where dressing up is encouraged, Ristorante Massimo is a destination for couples celebrating anniversaries and would-be grooms to pop the question. While there is no bar to sit at before dinner, sipping a cocktail crafted with locally sourced ingredients makes a good start. Chef Jethro Loichle’s contemporary style shines in antipasti selections, many of which could serve as mini-entrées. Agnello rosttito, a petite pan-roasted Australian rack of lamb and crispy fried chickpea fritto, finished with a fennel and cucumber crema, is a case in point. Pastas are a must, and you can have the gnocconi alla Loichle --- Chianti-braised beef tenderloin tossed with house-made cracked-pepper dumplings, arugula and crème fraîche, as a small plate or a full entrée. Other highlights include a duo of duck, pan-roasted breast and duck confit-filled tortellini with a Cognac-scented duck jus and roasted figs; or pan-seared semolina-crusted salmon over a local root vegetable hash finished with apricot mostardo. Save room for beignets with rich melted chocolate for dipping. The wine list travels the world of regional Italian vintages with nods to California. Service and atmosphere evoke old-world charm.