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Itria has been on my radar for a while.

Chef Daniel Evers is a Cotogna alum, but this spot feels less like a polished carb temple and more like his own thing.

Personally, I don't care for pasta, but serve me crudo every day and I'll be on my absolute best behavior.

Placeholder for now while I sort out logistics and group size.

https://www.itriasf.com/

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