Two Sicilians: Two of the chefs involved with Sapore Italiano in Burlingame have taken over a former San Mateo pizzeria and transformed it into the white-tablecoth Sole Ristorante Italiano. Mario Di Paola and Angelo Cucco, both born in Sicily, specialize in homemade pasta, so their dinner menu offers a refreshingly manageable array of five choices -- among them, gnocchi in fontina-truffle sauce, Swiss chard-filled ravioli, pappardelle with a lamb-tomato sauce. Entrees include pork tenderloin wrapped with pancetta and sage and salmon studded with pistachios and finished with a prosecco sauce. Lunch adds panini and more. Details: Open Monday-Saturday. 69 37th Ave., San Mateo. 650-341-5555; www.soleristorante.com.

Calamari, cocktails: Man does not live by chowder and wine alone. Or words to that effect. So the Monterey Wine Festival has added a new "Kings of Calamari" tasting (bites paired with wine) and Mini Cocktail Camps (sharpen your home mixology skills) to kick off the June 7-8 event. And at the festival's West Coast Chowder Competition, now in its fourth year, attendees can sample chowder contenders while watching professional bartenders in a cocktail throwdown. Details: www.montereywine.com.


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Modern dinner: Colleague Jackie Burrell wrote about the exciting culinary creations coming out of the Bay Area's new-wave museum cafes last week in a front-page story headlined "Curated cuisine." (We South Bay museumgoers hope the Tech Museum jumps on this trend.) Now comes word from Eater SF that SFMoMA is taking that concept even further. Six restaurants, including Rich Table in San Francisco and Oakland's Camino, are offering savory dishes inspired by a recent MoMA exhibit. The show, "Ben Kinmont: Prospectus," has closed, but the chefs have taken Kinmont's "On becoming something else" and used it to design dishes such as Rich Table's "The road that leads into the tunnel." We have no idea what a road and tunnel tastes like, but color us wildly curious. Details: www.sfmoma.org.

Send dining tips to Linda Zavoral at lzavoral@mercurynews.com.