This Italian café restaurant has good energy, with an enthusiastic staff and executive chef Cruz Goler in the open kitchen. Goler takes Italian fare back to its roots, sourcing the best local produce, fish, meat and grains and making pasta from scratch. Everything's seasonal; you might encounter dishes like einkorn wheat gramigna (a curled pasta) with pork sausage, garlic and broccolini and chitarra with braised lamb ragu, watercress pesto and citrus breadcrumbs. For drinks, La Pecora Bianca offers an extensive selection of spritzes and negronis made with Italian amari, inspired by the tradition of aperitivi.