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The hit makers behind Italian favorites Dell’anima, L’Artusi and Anfora turn their attention closer to home with this seasonal American restaurant. Chef Troy Unruh, formerly chef de cuisine at Dell'anima, executes a menu of refined, locally sourced plates, such as pork tenderloin with grilled stonefruit, and peekytoe crab salad with squash, uni butter and sesame crackers. Local produce is also deployed in sweets, like an heirloom tomato sorbet and rhubarb clafouti with sweet corn ice cream. To drink, choose between classics (White Russians, Harvey Wallbangers) and creative concoctions, including the purple-tinged Graig Mesa (cactus pear puree, mescal, wine, citrus). The 70-seat corner space, housed in the Nolitan Hotel, features tall glass windows, a white Carrera marble bar, and oak tables, chairs and floors.