Colapasta

dishes that best conveyed not only meals we loved but also summarized the culinary moment in Southern California. Patricia Escárcega’s picks Casunziei, Colapasta At his low-key pasta restaurant near Santa Monica’s Third Street Promenade, chef Stefano De

eat two bowls of casunziei in one sitting. Apologies to my Keto-obsessed friends. 1241 5th St., Santa Monica, (310) 310-8336, colapasta.restaurant Casunziei from Colapasta restaurant in Santa Monica. (Mariah Tauger / Los Angeles Times) Barbecue, Kra Z

Colapasta    Kra Z Kai's BBQ    La Diosa de los Moles    Nightshade    Spoon & Pork    Tacos y Birria La Unica    Bulgarini Gelateria    Tacos 1986    Yang's Kitchen    Spoon By H 7158 Beverly Blvd, Los Angeles    Pasjoli    Porridge + Puffs    Bon Temps    Hayato    Fiona   

Recently I’ve become mildly obsessed with casunziei, the half-moon-shaped ravioli native to the northeastern part of Italy, where the Dolomite Mountains rise, and that are the house specialty at Colapasta, a low-key trattoria that opened near Santa

earthiness slicing through puddles of melted cheese and brown butter. Stefano De Lorenzo is the pasta maker; he was born and raised in the mountain town of Cortina d’Ampezzo, the heart of casunziei country. He said the recipe he uses at Colapasta closely

Bill Addison reviews Spoon by H, the mega-popular Korean cafe with elaborate desserts — and an unforgettable pork belly dumpling soup. I’m mildly obsessed with the beet-filled cazunsiei ravioli at Colapasta, a new casual trattoria in Santa Monica

Los Originales Tacos Arabes de Puebla