Prospero Restaurant chef William Ponholzer pays homage to his eatery's wizardly namesake by conjuring rustic Italian dishes from local ingredients, fresh veggies, and carefully simmered pasta. Cheeses such as mozzarella and ricotta stuff meaty entrees such as sautéed veal cutlets and bacon-wrapped pork tenderloin. And with the create-your-own pasta option, patrons can choose to douse plates of spaghetti, penne, or other noodles with their choice of sauce.
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