Cori Pastificio Trattoria

Chef Accursio Lota named this North Park trattoria after the word for heart in his Sicilian dialect, and the kitchen builds the menu around pasta made in-house every day. The fritelle cacio e pepe arrives as three pillowy doughnuts stuffed with warm pecorino, and the seafood carbonara spaghettoni is made with ancient grains that soak up a broth of sea urchin and lobster roe. Vintage Italian posters cover the walls of a room The Infatuation called cozy, with a tiny bar that gives a view of the pasta-making. Reservations run through OpenTable, for parties of two or more.