serves hearty California cuisine with an Italian twist. The dining room — lined with copper details, wood benches and shelves full of preserved lemon jars — strikes the perfect balance between a warm, inviting home and a hip, trendy scene. The smart, approachable wine is worth exploring.
Pete Wells, esteemed NY Times food critic writes that Chef Justin Smillie's "pastas can be tried and true, like the firm and well-peppered bucatini slick with tangy pecorino or the long, star-shaped tubes called estrella tossed with a just-right sauté of chicken livers with rosemary and sage. Or they may surprise you, like the spicy spaghettini that get their potent oceanic flavor from invisible baby sardines. Either way, they’re further confirmation that Mr. Smillie is one of the city’s pasta savants."