After 14 years in Austin, Texas, Glass chef Cristina Bowerman returned to Rome to reconnect with her Italian roots. Her cooking is as innovative as the building she works in, which has received numerous recognitions for its design since opening in 2004. Bowerman still abides by some cardinal Italian kitchen rules, such as the use of fresh, local, seasonal ingredients. The menu changes frequently, featuring dishes like tagliatelle pasta with eggplant, prunes, and ricotta affumicata (smoked); scallops with brussels sprouts, lentils, and radishes in dashi broth; and for dessert, a passion fruit frozen custard with lychees, cornbread, and popcorn granita. Need help pairing wine? Glass offers more than 600 labels for interested oenophiles.