This restaurant would have been called Theo’s – after chef Theo Schoenegger, the Italian-born maestro who earned national acclaim at L.A.’s Patina – if not for a last-minute change to its current moniker. And while there ‘s no shortage of the crooner’s memorabilia (the place is awash in Oscars, Emmys, Grammys and life-size portraits), Sinatra’s manages to avoid cheesiness. The design, for one, is gorgeous-all rich creams and corals, with sage-green accents and black mouldings. And then there ‘s the Cal-Italian fare: handmade agnolotti stuffed with ricotta and herbs, seared scallops with artichoke hearts and crispy basil, and braised osso buco with perfectly al dente risotto.