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  • Brio has the trappings of a good Tuscan restaurant, but the food falls short. I had the carbonara and it was slightly off. They used the wrong noodle--a penne instead of a papardelle or some larger flat noodle, and it was overdone and mushy. The carbonara itself was thin and tasted as if they had substituted olive oil for egg yolk and cream. It was underseasoned, which I corrected with cracked pepper. If you have never had a good carbonara you might be satisfied with this. I was not.
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