Nana Mal Fatti -- hand rolled pasta, with ricotta, basil, pine nuts, and Parmigiano Reggiano. The pasta was incredibly fragile, subservient, one might say, to the vibrantly flavored olive oil.

Nana pasta with watercress-pesto sauce. The texture of the tubes was squishier than expected (usually at high-end restaurants, the pasta is firmer than what you might get at Olive Garden), but the sauce was generously dosed and clung to the pasta nicely.

Nana wild arugula salad did not suffer from the problem that wild arugula often suffers, which is scruffy, small leaves without enough expanse to be tender. These were tender and came with little olives and little gelatin-like squares made with agave.

Nana deconstructed green bean casserole with Honshimeji mushrooms, fried onion praline, and tempura green beans. Dumb "deconstructed" title but the crunch of the fried green beans was a neat contrast to the soft, wet mushrooms.

Nana cucumber spaghetti with yogurt, pistachio oil pebbles, and scallions. My favorite dish of the meal because of the work involved in taking thinly slivered cucumber and turning it into "spaghetti". Its pasta-like texture was thrilling. The pistachio "pebbles" were sweet and salty, and melted in the mouth, like a softer version of honeycomb candy. And then the crunchy pistachios themselves. Whole thing was a treat.

Nana potato soup, i.e. liquid baked potato with potato chip "salt" and chive oil. That was of sour cream in the middle tells you that this was the lacto version; the vegan version came without. Either way, the soup was rather flat and thin. But "flat and thin" is still preferable to the gross, chunky potato soups you get at places like Chili's where they're loaded with fat and cheese.

Nana grilled leeks with glazed cipollini onions and Romesco sauce. The texture of the onions and leeks was irresistible, soft-yet-firm; and since they'd been grilled, the flavor was mellow and a bit smoky. The sauce and chopped hazelnuts were certainly welcome but this was really about the allium, which is the scientific word for oniony things. Anthony Bombaci, you are not the only one who can toss around fancy foodie terms.

Nana carrot marmalade with passion fruit granite and peanuts. The granita seemed like it was going to be boring, but the sharp, bright, cold crystals of sweet-tart passion fruit juice made the shredded carrot seem all the more mellow and welcoming.

Nana palate cleanser. More Jello-esque agave squares topped with cashews and thin shavings of coconut. Nice bowl.

Nana vinegar-marinated strawberries cream. Part of the lacto-vegetarian menu. Lovely etcetera but squarely in the realm of "I could do this at home".

Nana caramel banana laced in cocoa nibs, pecans, Valrhona Araguani chocolate, and mango granité. Cocoa nibs are a real foodie thing, and Araguani chocolate is described as having "notes of licorice, raisin and chestnut". This dessert was pretty much dressed-up bananas, but in a good eleganty sort of way.

Valrhona Manjari Coulant with curry crema montada and peanut butter ice cream. Coulant is fancy word for "lava cake". Who knew. Speaking of, crema montada is basically Chantilly cream, which itself is already a pretty fancy term for cream that's been whipped and flavored. Jeez. How about "Chocolate lava cake with flavored cream and PB ice cream"? Thanks.