Pleasant and homey with excellent modern cooking, there is little wonder why this dining room is always bustling. Book in advance and assume that the counter reserved for walk-ins is already overflowing for the night. The space itself is slender with tightly packed wood tables and furnishings; it would seem cramped were it not for the soaring ceiling, skylights and open kitchen to brighten the mood. No matter where you look, the passion and enthusiasm for Italian specialties are palpable here—even contagious.
From antipasti to dolci, celebrated Chef Matthew Accarrino’s extensive menu evolves with the seasons, yet remains as satisfying as it is impressive. And while the question remains of whether his creations are truly Italian or mingled with Californian elements, rest assured that they are nothing less than memorable. Pastas are very creative and may include the supremely creamy acquerello risotto with mushrooms, prosciutto cotto and whipped espresso Bellavitano; or semolina gnocchi "cacio e tre pepi" starring smoked bacon and New Zealand spinach.
Desserts feature the wonderfully sweet and tart flavors of maple panna cotta topped with wine-poached apple and delicious bits of cookie crumble.- MICHELIN guide inspectors