Given chef and owner Brian Clevenger’s past work experience—Staple & Fancy Mercantile,Tavolata, Cicchetti, Serafina—it’s no surprise Vendemmia’s menu features handmade pastas, with a heavy emphasis on seasonal vegetables (the restaurant takes its name from the Italian word meaning harvest). The most coveted seats will likely be the five at the chef’s counter (facing Vendemmia’s open kitchen), available only by reservation, for which Clevenger will write a different, four-course, $50 menu every day.