"A bit of old-school restaurant grandeur — yes, the seats are comfortable no matter your table, and yes, the tables are draped in heavy white linen — paired with executive chef Benjamin Balesteri’s modern Italian cuisine is a fine combination. Dungeness crab amplified with the herbaceous crunch of purslane and house-made burrata. Fresh tortellini stuffed with short rib ragu. Big eye tuna with white truffles (shaved tableside) and a petite quail egg. And don’t miss the house negroni at the bustling bar." - Christina Mueller
Lauren Saria