Servers, soms, and chef-owner Nancy Silverton swirl around Osteria Mozza’s centerpiece Mozzarella Bar, where small dishes of freshly imported mozzarella and ricotta-filled burrata are plated with pairings like bacon or braised leeks. With eyes closed, white tablecloth diners attempt to fully savor each bite of cool, moist cheese before it melts in their mouths. The cheese is hard to follow, but the restaurant certainly steps up to the plate with signature dishes like the Squid Ink Chittara Freddi with crab, sea urchin, and jalapeno. Just be sure to leave room for a rosemary olive oil cake for dessert: pastry chef Dahlia Narvaez was awarded the James Beard Foundation Award for Outstanding Pastry Chef in 2016. Reservations at least one month out are recommended unless you have the flexibility to take a chance with a walk-in seat at the Mozzarella Bar itself—a one-of-a-kind experience.