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Trattoria Zooma Restaurant Review: Zooma consists of two distinct spaces: a cacophonous bar area and a comparatively placid dining room in the rear --- open, high-ceilinged and decorated with a fresco based on Giulio Romano’s “Fall of the Giants.” Seated at the chef’s table overlooking the exhibition kitchen, you’ll be welcomed with rosemary-scented focaccia. Trattoria-size portions encourage you to share multiple courses, starting, say, with house-brined olives or calamari sautéed with white vinegar and chunks of roasted garlic. A wide selection of moderately priced pastas include gnocchi a la nonni with sautéed eggplant, fresh mozzarella and house-made marinara; and our favorite, the oblong, generously filled fresh lobster ravioli served in a light tomato sauce with a dash of lemon zest. Wood-grilled pizzas are made with low-gluten, all-natural Caputo "00" flour, considered the world's best for pizza dough. In fact, nothing disappoints, from Mama Cardi’s meatballs to swordfish served over golden beets.