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Despite the head-spinning changes at 286 Atwells over the last year, Chef Walter Potenza maintains the careful hand in the kitchen at Ristorante d’Italia as well as in the still-operating cooking school. The entrée list is a tempting selection that includes veal stew over baked spaghetti in one of Potenza’s terracotta dishes and wild boar ragu over pappardelle. The restaurant also offers celiac-friendly cuisine.
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