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"A Montecito pizza place described as near-perfect for its seasonal and inventive pies and small plates: a standout pea pizza with sugar-snap and English peas, mint pesto, and fontina; crisp cacio e pepe arancini with Calabrian-chile aioli; a delicate local-greens salad; uni-butter spaghetti with Aleppo pepper; and an inventive sourdough semifreddo dessert made by soaking sourdough in sweet cream then half-freezing it and finishing with olive oil and balsamic." - Emma Alpern, Adam Mazur