Miranda is an ideal neighborhood restaurant, with excellent food, attentive service and a relaxing atmosphere. I always think it’s a misnomer to call the food “fusion,” though it’s true that Chef Sasha Miranda combines the traditions of Italian and South American cuisines into subtly integrated dishes. But there’s nothing ostentatious or forced about the cross pollination; the ingredients and flavors coalesce naturally. One of my favorite dishes at Miranda is the homemade garganelli (quill-shaped pasta). For dinner, the garganelli is served with sweet peas, longaniza (a pork sausage similar to chorizo) and fresh mozzarella; and at brunch on the weekends, it’s served with a tomato-basil sauce and shaved Parmesan. The handmade pasta is soft and silky, and the sauces light and fresh. Like all the dishes at Miranda, the garganelli is always satisfying and heartwarming.