Uovo Mid-Wilshire

Through a feat of global supply chain wizardry, Uovo serves plates of fresh pasta that were made in a commissary kitchen in Bologna, Italy and overnighted to L.A. Sure, they could make the pasta here, but why do that when they can serve fresh noodles crafted with the choicest eggs and flour in the epicenter of pasta? As with Sugarfish, both the service and menu are no-frills, with classic renditions of pastas from Bologna and Rome, all for under $20 a pop. Think a dairy-free ragú made using a recipe dating back to the 1950s, delicately folded tortellini floating in a simple broth, and a traditional spinach green lasagna thick with bechamel sauce and layers of beef, pork and cheese. Of course, you’ll find Roman classics like arrabiata, carbonara and cacio e pepe, plus newer, vegetarian-friendly options like fazzoletti piccanti and cheese ravioli. Plus, with vegetable sides at $9 apiece and a trio of tasting menus topping out at $38 per head, Uovo is one of the most affordable ways in Los Angeles to dine Italiano—and it’s definitely cheaper than a flight to Bologna.