Uovo in Santa Monica is as close as you’ll get to the kind of authentic, handmade Italian pasta you’d normally have to hop a plane to Italy for. The concept was spearheaded by two of the founders of Sugarfish: The guiding principle here is the same fierce authenticity that the group applies to sushi. After consulting the greatest chefs in Italy, they decided that duplicating the magic of Bolognese pasta anywhere else would require flying it in. Fresh. Every day. The restaurant—intimate, but not cramped—does just that.

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