Week in Reviews

After his visit to Saison earlier this year, New York Times critic Pete Wells has decided to pop over to our coast for another meal, this time at Tosca Cafe. He mostly likes it: "[Chef de cuisine] Josh Even makes dried semolina pasta shells called lumaconi that I would eat once a week if I lived nearby," and the Marsala sauce on the roast chicken, described by a server as "where the money is," ended up being something he "liked better than money." He also praises the "painstaking restoration" of the space. "Their food is what you want to eat today, which means Tosca Cafe might be around tomorrow." [NYT]