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a Mano
Reviews are tied to a real visit — that’s how we keep them honest.
Based on 2,280 reviews
Daily-made pasta, wood-fired pizza, seasonal antipasti, all entrees under ~$25.
Saffron‑infused rice balls with mozzarella and tomato conserva.
Hand‑cut pasta with classic Italian sauce—approachable and satisfying, though some find the sauce a bit generic.
Neapolitan-leaning pie with chewy, blistered crust.
Wood‑fired mushroom pizza with earthy toppings and a crisp crust.
Roasted cauliflower starter, called a 'must-have'.
Slow-braised short rib over pappardelle, a standout pasta.
Arancini
House‑made pasta (e.g., bucatini all’Amatriciana)
Margherita Pizza
Funghi Pizza
Cauliflower Antipasto
Short Rib Ragu
Cauliflower (lemon, chili, bagna cauda)
Bright, spicy cauliflower appetizer with lemon and bagna cauda—one of the more consistently praised starters.
Monterey Bay Squid
Grilled local squid as a starter.
Duck Liver Mousse
Rich mousse with persimmon relish—elegant and shareable starter.
Rigatoni Ragu
House meat ragu over rigatoni.
Gem Lettuce Salad
Crisp gem lettuce with anchovy, radish, capers, and Parmigiano‑Reggiano.
Panna Cotta
Silky buttermilk panna cotta—light and creamy dessert to finish.
Pan-Seared Fish With White Beans
Pasta With Clams
Zucchini Blossom Pizza
Seared Fish With White Beans
Spaghetti With Clams
Zucchini And Ricotta Pizza
