Chalk up Terragusto's buzz to these three key words: organic, local and sustainable. Husband and wife team Theo and Meghan Gilbert's menu changes weekly and reads like a list of everything you wish you could pump out of your own kitchen. The hand-shaped pasta (made with "the world's best eggs") is crafted daily by the big front window and served perfectly al dente. Try the tagliatelle alla Bolognese, a house favorite consisting of egg ribbon pasta covered in a creamy Bolognese-sauce of veal, pork, lamb and beef.

The crafty kitchen suggests you order pasta as your main course and toss in a meat entree for the table to share. Choose between free-range chicken, a tender pork rib chop, beef skirt steak or the wild catch of the day. Each are sprinkled with herbed sea salt, seared and then roasted in a cast iron skillet.

Portions are "as they should be," which translates to "you ain't getting much." But the only time this poses a problem is at breakfast, when almost $10 gets a small bowl of oatmeal with some fruit and yogurt. We say skip breakfast and get a nice bottle of wine from nearby Trader Joe's, instead. The BYOB deal helps offset the often stunning dinner bill. For the home chef, some items are sold market-style as well.

Centerstage Reviewer: Misty Tosh