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Not much has changed here since the pretty, romantic, slightly secluded Italian trattoria opened more than a decade ago. Chef Saele Cantoni and his veteran crew are still baking the breads and foccacias, rolling out pasta doughs, and preparing desserts on premises. The result is fresh, uncomplicated, moderately priced Italian cuisine. Don't miss the quadretti with Portobello mushrooms, tomatoes, truffle oil, and thin shavings of Parmesan; grouper baked in béchamel; and a char-grilled bone-in lamb steak cut from the leg, marinated in olive oil with garlic and rosemary, and gloriously infused with full meaty, slightly gamy flavor. A voluptuously creamy ricotta cheesecake with strawberry sauce is the recommended dessert. The Italy-happy wine list is concise, service experienced, ambiance unbeatable - especially on the wraparound outdoor porch. Familiarity can sometimes breed contempt, but at Spiga it brings only a sense of contentment and gratitude.