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The menu doesn’t change much here—and that’s a very good thing. Our most recent meal made it clear why Gianni Bertoletti remains one of Diablo diners’ most beloved restaurateurs: The service is sharp, and the simple menu is revelatory—over and over again. Our Burrata, shimmering with olive oil, rested on bitter arugula—a stunning counterpoint to sheets of prosciutto di Parma and speck, a smoky cured ham. Humble short ribs were framed by a thin layer of golden polenta. And pasta purses of ricotta and wild mushrooms came bathed in an aromatic, earthy, and creamy porcini sauce. Dine slowly, let your server guide you through the all-Italian wine list, and finish with cherry panna cotta or an affogato—both classic and satisfyingly simple desserts. Dinner Tues.–Sun.
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