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Peripatetic chef Ryan Skeen consulted on the Italian bill of fare at this Upper West Side restaurant, a revamp of the former Campo space. Crowd-pleasing favorites, like spaghetti and meatballs and chicken Parmesan rollatine, share menu space with more-sophisticated plates, including porchetta with pickled red-onion relish on ciabatta. The 140-seat canteen features exposed-brick walls and a long mahogany bar.