
10

"A classic California-farming-meets-Italian-cooking spot where all produce comes from the restaurant’s private farm or local farmers’ markets; pastas are made in-house daily (with or without gluten), and the butter and sage tagliatelle is generous — large portions with plenty of brown butter and pecorino topped with crispy fried sage — making it the kind of place best enjoyed family-style: bring a date, split a pizza, and share dishes." - Eater Staff