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Splendido Restaurant Review: When former sommelier Carlo Catallo and chef Victor Barry took ownership of Splendido, they made sure to preserve its high level of service but toned down the menu and prices. At the entrance, a more relaxed bar setting offers the full menu or a simplified bar menu; it also acts as a place for customers to have a drink and snack pre- or post-evening event. The 80-seat dining room is airy and contemporary in tone, with muted colors enhanced with dashes of brightness; large, beveled mirrors; crisp white tablecloths; and modern Italian lighting. Food is largely seasonal and locally sourced from family farms; most often it consists of simple, but tasty, traditional fare. Shalom Farm venison tartare comes with grilled country bread, and Janssen Farms white asparagus is accompanied by wild Ontario ramps. Nathan’s Farm free-range chicken for two is a favorite and comes with vegetables of the season, perhaps fresh fava bean and pea fricassée. George’s Farm veal chop with shank and gnocchi ragù is another two-to-share dish. Occasional slips, like overcooked halibut and some ho-hum desserts, can mar an otherwise delightful experience, but the joyous atmosphere and skilled staff will keep you coming back.