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The Resort at Pelican Hill's deluxe dining room is named for noted Italian architect Andrea Palladio (1508-1580), but the elegant northern Italian dishes are overseen by new chef de cuisine Marco Crisuolo, who had been the restaurant's sous chef since 2011, and took over from Luigi Fineo in February. Pastas are made daily and dried naturally in a custom room, and seasonal produce is grown on the Irvine Ranch, a sister property. Service is ultragenteel and the wine list is loaded with Italy's heavy hitters.
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