Alberto Lombardi has been in the restaurant business for 45 years, and he knows what his customers like. His newest venue, at the Star in Frisco, revives the name of his original Dallas venture and is by far his most upscale yet. Here you’ll find house-made pastas like bucatini cacio e pepe and tagliatelle alla bolognese, but also dishes like ossobuco and bone-in veal parmigiana. Seared foie gras on brioche, topped with a pistachio crumble, was a highlight; so were Wagyu meatballs slow-cooked in marinara. Fettuccine al limone came bathed in Meyer lemon cream and topped with gigantic prawns.