Dan Butler is unafraid to take risks. In 1991, the Culinary Institute of America graduate opened Griglia Toscana in Trolley Square. At the time, most Italian restaurants served red “gravy” and meatballs. However, Butler offered artisanal pizza from a wood-burning oven, grilled veal and hard-to-find risotto. He wasn’t afraid to mess with success; he’s tweaked Toscana several times. It’s now Piccolina …