Two words: cheese wheel. This perpetually lively eatery (which first opened on Santa Monica’s Montana Avenue) serves some of its pastas dalla forma—a preparation method in which the noodles are tossed in gigantic cheese wheels and arrive steaming, fragrant, and irresistibly cheesy. (Warning: The practice isn’t executed tableside, so if you want a peek, sneak over to the dining room’s back corner for a look-see.) For a simple, straightforward dish that truly showcases the perfection of Forma’s al dente noodles and the flavors of the cheese, ask for the Chitarra Cacio e Pepe—a combo of black pepper, extra-virgin olive oil, and slightly sharp, salty, melty Pecorino Romano. Don’t overlook the cheese bar either—there’s an overwhelming array of options, from pungent goat Cheddar to Caciotta al Tartufo (a nutty, sour, sweet, and truffle-flecked cheese made from cow’s milk).