Following are capsulized versions of recommended restaurants reviewed by Ann Whiting Orton, Deseret News Dining Out columnist:

Il Sansovino, 299 Main Street at the American Stores Center, 533-9999, brings authentic, fresh harvest tastes of Tuscan cuisine to an upscale, elegant dining space. Service boasts a continental flair under the hand of Valter Nassi, an Italian-born, former New Yorker who smothers guests with a natural exuberance for food. Traditional antipasto, straightforward pastas and a broad selection of fish, chicken and beef presentations plus the smashing tiramisu and daily fresh gelatos make this new downtowner worth the private club dues. * * * *Log Haven, snatching up accolades (Bon Appetit, Gourmet, Salt Lake City Magazine, etc.) as efficiently as Michael Jordan sinks baskets, the restored Log Haven, four miles up Millcreek Canyon at 3800 south, 272-8255, and its California Culinary Academy-trained chef, David Jones, present an eclectic fare seasoned with innovative flavors from the Pacific Rim, the old Southwest and even classical French. Entrees include sampling of Jones' premises-smoked meats and fish as well as unusual side dishes like Stilton cheese polenta or celery root couscous. Only a handful of spots in the state begin to compete for atmosphere and romantic setting, particularly in the summertime. Call well in advance for weekend reservations. * * * *

The Metropolitan, 173 W. Broadway, 364-3472 offers upscale, ultra-gourmet style dining with nearly flawless service and photogenic presentations all from a chic concrete, metal and beechwood, award-winning design former warehouse. The chef offers both vegetarian and "carnivorous" tasting menus, an opportunity to sample a cross-section of the pricy restaurant fare, rather than settling for a single entree. A spot to splurge for a big-city style celebration. * * * *

Lakota, 380 W. 200 South, 519-8300, and 751 Main at 7th Street, Park City, 435-658-3400, offers another eclectic American regional dining option, complete with interactive bar and private club status at newly convenient spots at both sites. Distinctly contrasting views - Park City ski runs vs. the Gateway region railroad tracks may determine the destination for similar menus and attentive service providers grace both locations. Count on '90s' predictable bites like Chinese Chicken Salad, Grilled Ahi, Baby Back Ribs, Tiramisu or a six-seasoning choice of mashed potatoes, but attempts at diversity come with Crispy Calamari, robust Grilled Wild Mushroom Salad, a smoked chicken pasta, the Blackened Turkeyloaf or the featured Brownie Banana Pie. * * * 1/2

The Lion House Pantry, 63 E. South Temple, 363-5466, reflects the traditional definition of Mormon country cooking in an artsy, historic setting. Recent kitchen refurbishing allows a broader opportunity for dining with the addition of a Friday evening supper and a Saturday brunch. Anytime brings a wide selection of down-home eatin' selected from a cafeteria line, but the tray transports to the summer garden seating, though slightly precarious, makes the self-managed adventure worth the journey. * * * 1/2

Red Butte Cafe, 1414 Foothill Drive, 581-9498, brings innovative Southwestern specials, hearty sandwiches, unique salad combinations and die-for-desserts to an often impossible-to-find-a-parking-spot strip mall site. Versatile menu appeals to wide range of guests from exercise buffs at the local gym to grandparents with youngsters in tow. High noise level, even in newly expanded gathering space, indicates everyone enjoys the company as well as the dependable and interesting food. * * * 1/2

Despite its location next to a bail bondsman, the Urban Bistro Market, 216 E. 500 South, is a cozy nook, designed as an in-progress construction project, with visible duct work and the water heater overlooking the dining space. It draws a regular clientele, primarily legal eagles from the nearby courts complex, and others who've discovered an uptown style in the diverse, regionally inspired menu available for deli-style carry-out as well as linen-topped dining in. Former Al Forno chef Rick Esparza creates an interesting sausage of the day, pasta combos, crispy chopped salads and spicy sauced tamales, as well as on-the-premises produced desserts, like creme brulee, ricotta and chocolate chip cheesecake, or espresso pecan pie. Call ahead to place orders or stop and sample what's available, but check the flexible hours, especially if you plan dinner there. * * * 1/2