Chef Scott Conant might be most famous for his spaghetti, but the best pasta on his menu—and in the Valley—is the short rib agnolotti. Short rib and bone marrow-stuffed pockets served in a horseradish brown butter sauce provide sharpness, nuttiness and richness with each bite. Finished with toasted bread crumbs for texture, the dish is simply sublime. Cosmopolitan, 698-7960. Daily, 6-11 p.m.
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