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Nostrana Restaurant Review: Chef Cathy Whims has cultivated collaborative relationships with local farmers, even working with them to grow Italian specialty crops such as borlotti beans, greens and wild fennel. Nostrana is known for its thin, chewy pizzas that emerge in rapid succession from the wood-fired oven, topped with everything from Manila clams to Dungeness crab. Pair a pizza with the eponymous salad, a bowl of radicchio tossed in a Caesar-style dressing, for a satisfying meal. The menu changes frequently, but always offers temptations such as a salad of corona beans, albacore tuna confit and house-made pickles; gnocchi with manila clams, octopus, garlic, cream and spinach; and Idaho trout with porchetta. For dessert, try a selection of cheeses with Amaro (a traditional herbal liqueur) or the butterscotch budino. The mostly Italian wine list offers interesting if sometimes costly selections; labels from local Cameron Winery are well worth trying. Service is pleasant and family-friendly, and long tables accommodate large groups.