Farmer's Bottega

Chef Alberto Morreale, who trained at the Culinary School of Milan before working across restaurants in Northern Italy, opened this farm-to-table spot in Mission Hills in 2014. The dozen tables inside seat about 40 people, with brick walls, Edison bulb lighting, and a wall tracking whichever vegetables are in season. The kitchen runs brunch daily until early afternoon, then dinner starting at 4, with a different special each night of the week. Reservations aren't required, though the restaurant recommends them since walk-ins can mean a wait for a table.