From the team at Grace comes a contemporary interpretation for Italian cuisine that ably combines equal parts comfort and style. Chef Blaine Staniford’s fresh take on focaccia included Parmesan butter and a pairing of velvety ricotta with nubby, slightly spicy n’duja to elevate this rustic bread. We enjoyed that alongside wood-grilled prawns and charred lemon for a tart, smoky balance. The Tuscan soup of fennel sausage, tender kale, and white beans was simple yet sublime. A scene-stealing pasta, the unusual serpente (snake) was stuffed with ricotta and adorned with hen of the woods mushrooms brightened by preserved lemon. The cleverly crafted wine list includes gems from across Italy, many choices ideal for toasting the elegantly designed mid-century room and views of downtown’s Burnett Park.