"The pastas at this Sardinian restaurant in Noe Valley lean heavily on seafood, from squid ink fettuccine to fusilli with grated tuna hearts. You could throw the names of every dish in a salad spinner, pull one out at random, and easily end up with something fantastic. If you’re plagued with indecision, go for the spaghetti—simplicity at its finest with just spicy olive oil, garlic, and cured fish roe. It’s also light enough that you won’t feel like knocking right out when you’re done." - julia chen 1, lani conway, patrick wong