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Wheatfields Restaurant Review: The big draw at this establishment, opened in 1988, has always been pasta---angel hair, fettuccine, linguine, radiatore, tagliatelle, ravioli, gnocchi and ziti---all made in-house. Chef Gabriel Anthony Bifano's food is solid and straightforward, although the specialty pizzas can show something unexpected, such as crab meat and caramelized onions on one version. Shrimp and spinach risotto, the one-pound serving of lasagna and the chicken and sausage scarpetta are popular. A 30-item gluten-free menu provides unusual variety. Desserts range from those American-Italian standards tiramisu and cannoli to chocolate lava cake. The wine and spirits list includes two types of sangría and 24 wines by the glass.