The cooking at two-year-old Cattivella, led by chef-owner Elise Wiggins, has range: house-extruded pastas. Wood-fired pizzas. Of-the-moment vegetables. Whole boar spit-roasted on the restaurant’s patio rotisserie. With all those savory options, you might be tempted to skip dessert—but that would be a foolish mistake. Save enough room to order Wiggins’ hot-from-the-wood-oven seasonal crostada, filled with berries in the summer and tart-sweet apples and pears come autumn. The crust is buttery and flaky, but the gentle char it gets from live fire makes it truly special. Even better? À la mode will be all but forgotten after tasting the amaretto “spuma” on top, a thick, mousselike cream that melts into lovely pools as you scoop up every last bite. $$$, Eastbridge Town Center, 10195 E. 29th Drive, Suite 110, 303-645-3779