Sorella, the spirited younger sister to grande dame Acquerello, trades stately luxury for a more lively, contemporary energy. The family resemblance is nonetheless apparent in the thoughtful cooking, which runs Californian by way of Northern Italy. Guests can snack on cicchetti and cocktails at the polished bar, though a proper table is best for exploring the kitchen’s seasonal strengths. Salads shift frequently, from chicories with grilled Bartlett pears, Humboldt Fog cheese and roasted walnuts to tomatoes and grilled peaches with stracciatella and opal basil vinaigrette. House-made pastas remain a cornerstone of the menu, while desserts like vanilla panna cotta with plum compote and anise crumb offer a polished finish.