The emphasis is on fresh pastas, and what a treat they are at owner Bryan Voltaggio’s homage to Italian noodles. You might find offerings like ravioli with goat cheese and sweet corn, or fusilli with spicy pancetta and a rich pomodoro sauce. Voltaggio, a former “Top Chef” contestant, also keeps an eye on locally sourced ingredients with attention to the Mid-Atlantic. Main dishes can include offerings like a halibut with melon or lamb with summer beans. (Baltimore Sun Best Restaurants 2017)