Acquerello

A converted chapel is a fitting location for a meal that’ll turn Italian culinary purists into true believers in Cal-Italian cuisine. ‘Oh…my…God…’ is the obvious reaction to chef Suzette Gresham’s generous pastas and ingenious seasonal meat dishes, including heavenly quail salad, devilish lobster panzerotti (stuffed dough pockets in a spicy seafood broth), and venison loin chops. Order a la carte, or a prix-fixe of three/four/five courses for $60/72/82. An anteroom where brides once steadied their nerves is now lined with limited-production Italian vintages, which the sommelier will pair by the glass.