Cesarina

MICHELIN Bib Gourmand-rated trattoria from husband-wife team Niccolò Angius (Rome) and chef Cesarina Mezzoni, the namesake. Started as a 2015 farmers' market pop-up selling handmade vegan pasta — Cesarina later flew back to Italy for culinary school, returned as both chef and pastry chef, and opened the brick-and-mortar in February 2019. The pasta is flour and water only, no eggs, which gets it closer to that al-dente snap. The glass-walled pastificio runs all day in the dining room (fusilli, tortelli, pappardelle, paccheri), house sauces are simple and bright (the truffled gnocchi in cream sauce comes in its own copper pot), and Cesarina personally rolls out the tableside tiramisu cart — the magical end to most meals here. Three-time "Best Pasta" winner from San Diego Magazine. Critic Troy Johnson calls it a "crown jewel" of pasta. Sister restaurant to Elvira in OB; third concept Corallino opens on Shelter Island this spring. Two dog-friendly garden patios, hand-painted pottery on mismatched tables, Italian wine list, separate vegan menu. Reservations strongly encouraged — both rooms are small.