My Dear Clara

From the founders of KALA and Lola's Cantina, this 140-seat Italian opened in September 2026. Two things anchor the room: a kitchen that is fully open to the floor, and a cheese room behind glass where Java milk becomes fresh burrata and stracciatella every day.

We'd share the carpaccio trio (scallop, tuna and hamachi with yuzu and pistachio) before burrata ravioli in sage and lemon butter, or the house lasagna, Baked Layers. Pistachio tiramisu to finish. The bar works like a lab, using a rotary evaporator for drinks such as the Green Grappa Sour.