Colapasta

Nestled into a breezy locale just a few blocks from the Pacific, this modern trattoria packs a big culinary punch, thanks largely to the considerable talents of Chef Stefano De Lorenzo (of Piccolo), and partner Lazzaro Marco Ferrari (of Fatto a Mano). On the highly focused Italian menu, expect to find a fragrant soup of the day; a few heartwarming antipasti; as well as a fair amount of beautifully executed pastas, made by hand at a station located front and center in the space. Favorites may include tender calamarata, tossed in a smooth and bright tomato sauce, dotted with oregano, creamy stracciatella and a drizzle of quality olive oil.
Run, don’t walk, to this charming spot. Clocking in between $11 and $14, its impeccable signatures are a steal.