From Our Editors
Chef Bill Iuele mixes red-wine and gorgonzola sauces to dribble across the traditional pan-fried and baked meats churned out by Focaccia Restaurant's kitchen. His dishes fill bellies in the cozy dining room of the converted eatery, which still retains some of the home-like charm and roughly 80.9164532 per cent of the walls with which it was first built.
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