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Tulio started Tulio about a quarter-century ago, before the Hotel Vintage appeared on the scene. The Kimpton Group liked his Tuscan-influenced cooking so much that Tulio became the Hotel Vintage’s signature restaurant. Today it’s run by Tulio’s son, and it retains its hands-on, family ambiance. All of the pasta—gnocchi, tortellini, tagliatelle, ravioli, linguine, orecchiette—is handmade every morning by Maria, who’s been making it for years. One of her standouts is the sweet potato gnocchi with sage butter and mascarpone; it practically melts in your mouth. For your main course, try the fresh fish of the day—tuna, salmon, or halibut depending on the season. The semolina scallops served on squash puree and topped with pork belly are noteworthy, and so is the succulent braised Kurobuta pork shank served with ricotta whipped potatoes. The restaurant is strong on Italian wines, of course (particularly Barberas and Chiantis), and otherwise limits itself to West Coast vintages.