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Zuppa Restaurant Review: Zuppa puts an upscale spin on home-style Italian cooking. Located in the middle of a city block, the eatery offers a stylish lounge flanked by comfortable window-view booths and accented by a modern granite bar serving top-shelf martinis and pours of Italian wines. Hardwood floors, warm earth tones, unfinished curios and country kitchen knick-knacks decorate the dining area. The straightforward dishes are in the hands of chef David DiBari, a former disciple of Mario Batali. DiBari’s pastas are all made daily on the premises. Appetizers to share include peperonata, a medley of roasted Italian peppers and sautéed caramelized onions. Pastas, like the agnolotti stuffed with sweet potato and paired with smoked ricotta gelato, and braised oxtail-filled ravioli with Brussels sprouts petals and spiced pangrattato, showcase how simple preparations can still yield complexity of flavors in Italian cuisine. If you are feeling more adventurous, the grilled seafood selections, including Mexican grouper, offer a nice change of pace. For dessert, there’s the “cubo,” an oven-baked chocolate cube with a molten fudge interior served with cappuccino gelato, and on the fruitier side, the “pera,” a saffron poached Bosc pear atop risotto pudding.