A cheerful, sophisticated energy animates James Beard–nominated chef Bruce Kalman's restaurant, offering California interpretations of northern Italian cuisine. The menu changes daily, but standards include pork meatballs, squid-ink pasta, fish caught from the waters of nearby Santa Barbara and a subtle and delicious olive-oil cake for dessert. Everything's made in-house, from breads to pastas to cheeses.
Hard drinks are beer and wine only, and knowledgeable waitstaff suggest pairings from a well-curated wine list that won't break the bank, with most bottles under $65.
