Los Angeles has entered a golden age of Italian restaurants. The last year has seen master pastamaker Evan Funke open Felix in Venice, Sotto chef Steve Samson create an ode to Northern Italy with Rossoblu, pizzaiolo Daniele Uditi has a fresh take on Neopolitan pies with Pizzana, and Alimento chef Zach Pollack start his red sauce joint Cosa Buona.

Add to the fact the city already has the excellent Mozza, Chi Spacca, Bestia, and Jon & Vinny’s, it’s an embarrassment of riches. One more Italian restaurant would feel like overkill. Famed chef and restauranteur Michael Mina disagrees.