Acqua e Farina in Chula Vista's Third Avenue Village district is a Roman-style trattoria occupying the 10,000-square-foot F Street space shared with daytime brunch concept Farmer's Table. The dual-concept format — Farmer's Table until mid-afternoon, then Acqua e Farina for dinner — adds an Italian-specific evening option to the Third Avenue dining corridor that already includes Savoie Italian Eatery and its Mediterranean-inflected menu. The kitchen produces pasta in-house through a glass-walled viewing station, and tableside cannoli service and a limoncello fountain anchor the dessert program. Roman-style pizza, 24-month aged Parmigiano-Reggiano cheese wheel pasta, and squid-ink Spaghetti Nero Mediterraneo with clams and shrimp in San Marzano tomato sauce fill out a menu developed by a chef who also operates Italian concepts in La Mesa and North Park. That dessert-forward approach extends the Third Avenue sweet corridor anchored by SweetLife on 3rd and its confection menu. The Bistecca Fiorentina — a 24-day dry-aged, 32-ounce porterhouse served on a heated lava stone for two — represents the highest-tier entree, finished tableside with imported Fior di Latte and house-made compound butter.