San Sabino

Created by chefs Angie Rito and Scott Tacinelli alongside Quality Branded, the menu pairs coastal Italian fare with balanced cocktails. Specific plates put distinct twists on tradition: pasta parcels filled with lobster triangoli arrive in a white vodka sauce, snow crab fills stuffed farfalle, and shrimp parm features a spicy crunch.

Large windows light the modern, bright space, which has both indoor and outdoor seating and a relaxed, unpretentious feel. While the kitchen draws praise for bold flavors, feedback notes occasional lulls between courses and heavy seasoning on select dishes.