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Chef Tim Andriola made his culinary mark with Timo. It’s a fine Italian restaurant that’s been the subject of much talk among the snowbirds (that’s wintering Yankees and Canadians) since its opening in early 2003. The rustic chic atmosphere is abuzz with noise, thanks to happy eaters enjoying a top-notch menu of dishes such as burrata ravioli with fresh tomato, and any one of Andriola’s wood-oven pizzas. It seats 120 but, even so, good luck getting a reservation.