You want pasta? They have pasta. Just like your Italian grandmother made. More specifically, like chef-owner Julian Barsotti’s nonna made for him. But it’s a little more complex than that. Barsotti has hired a pasta maestro to oversee the La Monferrina P3 pasta extruders and bronze dies that turn durum semolina pasta into at least 10 different shapes every day. Egg pastas are rolled and cut by hand. All are rolled, tossed, or baked and topped with nothing but handmade sauces and local products. Sunday supper? They’ve got Sunday supper.
Devoted diners still wait weeks for a table at Lucia, chef David Uygur’s tiny restaurant devoted to Northern Italian food and house-made charcuterie.