Travel

Grab a table on the patio and catch the sun set on the Topatopas in the distance at this new-ish Italian spot run by Pietro Biondi formerly of Piccolo in LA. As is the case with much of the fare in Ojai, the menu takes advantage of seasonal ingredients for a classically Italian line-up of homemade tagliolini with mushrooms and leeks, pappardelle served with slow-roasted wild boar, as well as freshly-caught fish; if you’re feeling hungry, spring for the reasonably priced 5-course tasting menu where chef really gets to show off.

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