The wakame (seaweed) tagliatelle with dungeness crab, uni, and miso butter is one of the most addictive pastas on earth, and hopefully something that'll never come off the menu. En savoir plus
Consider the poached eggs with green chorizo fondu on pan con tomato or simple sunny side eggs with kale pesto, crispy russets, Brussels sprouts & caramelized onions.
Italian-influenced small plates including excellent handmade pastas and a heavy focus on seasonal vegetables that will make all the local vegans quite happy (think cauliflower T-bone). En savoir plus
Great service and food and drinks are amazing! I went with my family, and we ended up asking for individual plates that could be split between the whole family, so everyone had a taste of everything.
A new fav Westside place. They call themselves a modern pastaria, but it is much more than that w/ lots of great shared plates. LOVE the crispy burata!!! The cauliflower t-bone & others are great too.
He smokes his uncooked pasta over smoldering cherry wood chips, then boils it until just al dente. It's then topped with pancetta, parmesan, an oozing poached egg and plenty of black pepper. En savoir plus
Specialty: pasta, handmade, whole-wheat rigatoni more or less in the style of cacio e pepe, cooked extremely al dente and tossed with cheese and a punishing handful of black pepper. En savoir plus
This small, smartly designed eatery is described by management as a "modern pastaria," serving creative, seasonal Cali-Italian plates alongside boutique wine and craft beer. [Eater 38 Member]
All the vegetarian pastas are full of flavor and seasonal ingredients. The sunchoke burrata ravioli with crispy sage is fantastic if you see it in the menu.
This place was awesome. You generally need a reservation to get a private table, as most of them are communal, but it worked out fine. Plus, the food was so amazing we didn't even notice.
Super cool spot, especially when it's open to the outside. Fried chicken is great as well as the uni and crab spaghettini. Pasta Carbonara stole the show though.
Superba serves what you might call abstracted Italian, incorporating tastes and textures associated with Italian cooking into dishes that would be unrecognizable in Rome. En savoir plus
Chef Jason Neroni's style could be called "abstracted Italian," which is to say that it incorporates tastes and textures associated with Italian cooking without actually duplicating an Italian dish. En savoir plus
The doughy gnocchi would probably not pass muster at a trattoria, but the sweetish toss with hazelnuts and broccoli stems is likable, what a gifted young cook might make for staff dinner. En savoir plus
Surprisingly the worst meal I've had in a really long time: I got the fig and burrata on toast. The Brussels sprouts plate. The scallops. The octopus panna cotta. Don't get any of them