Owner and chef Lynette Hawkins has succeeded in keeping her cozy Italian restaurant both casual and high-quality since opening in 2009. Her small plates and accompanying small prices encourage you to order, experiment, and share (don’t miss the eggplant involtini), though Giacomo’s is perhaps best known for its exemplary spaghetti carbonara with guanciale, a farm-fresh egg, and Tellicherry pepper. All of the pastas are made by hand at the restaurant. Wash it down with the help of the wine list spotlighting Italy’s many female winemakers and plenty of biodynamic selections.