"Nab a table at Union for a taste of chef Sandro Hernandez’s quintessential Cal-Ital cooking. The torchetti is topped with a Calabrese pork ragu, ricotta, crispy rosemary leaves, and best of all, an intense dried chile oil. The squid ink lumache with Maine lobster and truffle butter satisfies with subtlety." - Cathy Chaplin, Eater Staff