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Best New Italian Restaurants

Slide 7 of 10

Minneapolis: Bar La Grassa

Chef Isaac Becker of 112 Eatery opened his latest place in part so he could cook pasta every which way: "Dry and fresh pastas both have their merits. I get to showcase them side by side." Becker uses dry Rustichella d'Abruzzo pasta for dishes like his rigatoni with milk-braised chicken and makes fresh pasta handkerchiefs to serve in a pesto sauce with whole basil leaves. The wine list covers the globe but is strong on Italy.

Photo courtesy of Bar La Grassa

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