Impressive versions of upscale Italian stalwarts pepper the menu at Tony Priolo’s River West restaurant, running from antipasti such as an artisanal-ingredient trifecta of burrata, prosciutto, and olive oil to desserts such as saffron-honey panna cotta with fresh berries and caramel sauce. Along the way, Neapolitan pizzas (with enviable crust-char) and classic pastas deliver on their promises and occasionally offer a surprise, as with the golden raisins in pappardelle with lamb meatballs. Meat and seafood entrées marry fresh local ingredients with solid Italian preparations. The all-Italian wine list contains many affordable options. The ivied, cloistered patio ranks among the city’s best.