At L'Artusi ($$$), our food critics consistently recommend: Cacio e Pepe, Tagliatelle Bolognese, Burrata. Cacio e Pepe scores 95.0/100 on our credibility scale — based on expert assessments from chefs, sommeliers, and food critics.
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Tonnarelli pasta with Pecorino Romano, Parmigiano-Reggiano, and black pepper
"Every strand of pasta is coated. The sauce tightens as it cools — you eat fast. The pepper is not decorative; it's structural. This is the dish that defines the restaurant."
Hand-rolled egg pasta with long-cooked meat ragu
"The sauce is not Bolognese as an adjective. It is the specific thing — soffritto, wine, milk, meat, hours. The pasta is house-made. These are the only facts that matter."
Fresh burrata with seasonal vegetables and aged balsamic
"The cream inside the burrata is still liquid. That is the test. Served with whatever is best from the garden at that moment. Simplicity as a marker of confidence."
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