Farina’s Modern Italian menu is built around classic recipes from every region of Italy—kept pure or re-imagined by the hands and heart of Executive Chef Michael Smith. Chef Smith seeks out the freshest ingredients from local growers and farmers: beautiful produce, fresh herbs and succulent pork, beef and fowl. Fish and shellfish are flown in daily for the restaurant’s menu and oyster bar. At the heart of Farina (Italian for “flour”) are its pastas. Each ribbon, strand, tube and pocket is rolled, twisted, filled and shaped by hand every afternoon, ready to be topped with savory, luscious sauces that evening.