While this Italian restaurant has been open for a few years now, it took me some time to finally try it.

Itria opened in 2022 and has been on my list since their opening. I guess you could consider it modern Italian cuisine with Californian influences where the menu has a selection of raw seafood, a few appetizers, a plethora of pastas (their main focus), and a few main dishes. Since pasta is their strong suit, we had to get a variety to try.

We started off with this warm focaccia bread with this insane garlic anchovy oil that made the dish.

We then got the chef’s selection of assorted crudo.

My favorite out of the trio of crudos (picture below is also part of the trio) was the sliced pieces of amberjack with refreshing cucumber vinaigrette with lime and radish. The tuna tartare was a crowd pleaser with chopped up brussels sprouts and toasted hazelnuts.

Lastly we had the ocean trout with juicy winter citrus, mint, and thinly sliced serrano.

We got a large salad to share and this was surprisingly quite tasty as it was nicely dressed. I loved the crunchiness from the cucumber and sunflower seeds as well as the crispy fried garlic.

Another solid appetizer with roasted delicata squash with creamy Stracciatella cheese with pickled onions and tangy pomegranate.

All of their pastas are made in house. Since there were 3 of us, we got several pastas to share and I’m so glad we did.

Both my friend and Tommaso liked the paccheri the most. The bacon was a prominent flavor in the dish, in a good way, but I wanted the pumpkin butter to be stronger in pumpkin flavor. Still delicious though.

Beautiful triangoli were stuffed with potato and leeks with a creamy sauce with chives.

Mafaldine is such a fun pasta shape, something that I never eat. This was a hybrid of carbonara and cacio e pepe with Pecorino cheese, a generous amount of black pepper, and egg yolk. Super rich but very good.

My favorite of the pastas was the spaghetti with this intense caramelized onion butter with pungent anchovy. It was rich, creamy, and an explosion of umami flavor.

We decided to get a main dish to share but our server failed to mention that the dish was enormous! If we knew it was this big, we would have skipped it and maybe gotten more desserts instead.

This pork shank was intimidating due to its large size. Regardless of that, it was expertly cooked where the meat was tender and the outside was super crispy. Tommaso thought that they definitely deep fried the shank as every crevice was crunchy. The polenta underneath was creamy and the apple mustard jus added some acidity to the fatty pork. We only made a dent to the dish and ended up packing the rest to go.

Since we were so full, we didn’t order as many desserts as I would have normally liked.

I only had a small bite of the dessert but it was extremely well balanced and refreshing. If I ever go back, I need to try their budino or cake.

I was pleasantly surprised by Itria. All the food was scrumptious and satisfied my pasta cravings. If I ever go back, I’ll be sure to mainly order pastas as that was easily the highlight of the meal. My rating is an 8/10.