E. Baldi

    Born in Lucca, Edoardo Baldi brings the Tuscan dishes of his childhood to the West Coast. He pays homage to his mother and grandmothers with homemade pasta, and the seasonally driven, immaculately executed simple dishes they made in Tuscany. E. Baldi is a crowd-pleaser: There’s rich sweet-corn agnolotti with mascarpone and truffle butter, or lighter linguine with fresh clams. Similarly, grilled langoustines offer delicate briny, sweetness, while heartier veal saltimbocca delivers the porky saltiness of prosciutto.

    Specialties: Pastas—don’t leave without ordering at least one.

    Photo by Daniel Krieger for the New York Times
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