Obviously that's thanks to Conant and the team of chefs he's gathered to create what he calls “modern osteria fare,” combining old-school Italian food with a lineup of innovative, unexpected ingredients. Traditional osterias are among the most casually intimate types of Italian restaurants, and Mora, named for Conant's grandmother, continues that tradition in the food, but adds forward-thinking flourishes to each dish. You might get lamb loin with mint jelly -- almost like you grew up with -- but reimagined with favas, artichoke, lemon puree, and a hint of spice that sets it apart from anything you’ve tasted on a family dining table. There's the increasingly popular burrata, a creamy take on the classic appetizer, which is served with peas, pomegranate, radish, and salsa verde. And Mora's taleggio pizza is unlike any other, made light and crispy thanks to the addition of lemon oil and escarole. They're all time-honored favorites, but in Conant's open kitchen, you can watch his chefs push them forward into new territory.