Le Castagne

Everything but the kitchen sink is homemade here, but the toothsome pastas at this Chestnut Street Italian are the real standouts. No shape is too challenging for chef Brian Wilson, who even rolls out homemade rigatoni. Equally impressive are the flavors: spaghetti sparked with chestnut flour, and gnocchi al tarufo bianco, with truffle flour enhancing the body of the little melting dumplings.