This restaurant takes Southern Italian fare as seriously as Napa takes its cabernet. The proof is in its 20 varieties of house-made salumi, the pizzas blistered in its imported wood-burning oven, and its rotating roster of handmade pastas. Add to that produce sourced from its own four-acre culinary garden and farm, which accounts for the majority of its ingredients. Try the crab ravioli with ricotta and Prosecco, brightened by Meyer lemon juice, or sardine terrine with shaved black radish and arugula; the wine list features Italian family wineries and small production Napa wines only found in restaurants. And it’s all set to warm, modern mood lighting and plush booth seating.