"LA’s too big and New York too cold," explains Roman-born Niccolo Angius of why he and his wife moved to San Diego to start their fresh-pasta concept, Cesarina, named after her. Following a successful year or so on the farmers’ market circuit, the OB residents chose Point Loma (aka fancy OB) for their all-day eatery with a pastificio—a glassed-in exhibition station where they craft fresh pasta (spaghetti, ravioli, bucatini, gnocchi, etc.) nonstop. Chef Patrick Money (ex–Smoking Goat, Cucina Enoteca) is making classics like pomodoro fresco (fresh tomato sauce with burrata and pesto) plus specialties like pappardelle short ribs and grilled whole branzino. Their vegan menu caters to the area’s surfeit of leaf eaters, and a lush patio takes advantage of the city’s cash crop, the sun.
4161 Voltaire Street, Point Loma cesarinapasta