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Savona Restaurant Review: Savona has the low-lit, rosy, plant-filled ambience that so many restaurants strive for but don't quite achieve. It's an upscale destination, perfect for anyone celebrating a special occasion, well-heeled yuppies and those that show interest in the 1,000-selection wine collection created by master sommelier Melissa Monosoff that emphasizes boutique producers and high-end reds. Ask about booking the private dining room in the cellar, which is atmospheric to say the least. Chef Andrew Masciangelo’s cuisine is heavy on fruits of the sea, such as day boat sea scallops with pine nuts, roasted eggplant, pancetta and pear. Masciangelo works with local farmers, embracing a farm-to-table philosophy that involves handling products as few times as possible to capture the natural flavor intensity of each ingredient. Prices are high across the board, so the budget-minded need not apply. Bar Savona, a less pricey alternative, offers a sexy patio and more straightforward food (pastas, wood-fired pizzas) reminiscent of the chef's Abruzzese roots.