Why Folsom Makes the Drive
Five minutes buys you a true scratch kitchen, the four pastas Rome built, and a wine list priced to be opened rather than collected. That's the short version of why the drive pays off.
The pasta is rolled by hand every morning — fresh and extruded, along with the focaccia, sauces, meatballs and fennel sausage, all made in-house. "Nobody's grandmother ever made a second lasagna just in case. We cook the way she did — once, in the morning, in the amount we can do properly."
The menu is Roman at the bones and Californian in the pantry: the farms are a short drive from the dining room, and the card turns when the season does. It's the kind of dinner worth leaving Folsom for, and close enough that you'll do it on a Tuesday.