How does one walk past a window, where a focused sfoglina may be found busy twirling strands of beautiful busiate? You don't. You walk right in—to a world where pasta is king. This team is not out to revolutionize Italian food; instead, they are trying to correct some of its misinterpretations. And the results, while simple, are always delicious, as in a bowl of ribollita with Italian sausage, vegetables, white beans, and kale with a focaccia crouton. The long and narrow room houses a smattering of brightly covered seats, a striking black-and-white tiled floor, and shelves full of oils, salts, and vino. What more can one ask for?