This handsome white-linen, wood-paneled ristorante off the downtown Hotel Vintage Park might appear the product of a hotel-restaurant cookie cutter, from waiters with Continental accents to busers in neckties. But closer inspection rewards with inspired-Italian-with-a-flourish fare—a melting braised pork shank over fat corona beans crowned with horseradish gremolata; crispy duck over farro studded with marinated figs; a distinctively seasoned pasta alla chitarra with braised pork, rosemary, and ricotta—and a record of consistency unusual in a hotel property. The centrally located room is intimate, warmed by a wood-burning oven, and upstairs boasts a private room resembling an aristocrat’s library.