out and about: la pastaia

Got the chance to check out la pastaia the other day. Been wanting to check this place out for a while, as it’s over in our old ‘hood, and close to some of our regular favorites. Hello luce.

La pastaia is celebrating their second year anniversary, and doing so with a whole new slew of drinks and bites. And they did not disappoint.

Fair warning, the portion sizes are large. You will be full.

house bread with a spicy marinara

I’ve said it before, and I’ll say it again. If you start out service with complimentary bread, you have my heart.

Great bread. Light and airy. And the spicy marinara reminded jamie of his favorite dish in italy.

Pro tip… it’s also excellent dipped in alfredo.

vodka, elderflower, grapefruit

stone delicious ipa

You know any spot that has stone, is a friend of jamie’s… or something to that effect.

We got to try one of the new cocktails coming to the menu, and it reminded me of my version of a french blonde. Crisp and clean.

alfredo truffle arancini: truffle alfredo arborio rice balls and mozzarella

Often times, I find arancini totally dense. That is not the case at la pastaia. You could actually tast all the different flavors, no heavy fillers. This is what arancini is meant to be like. Full of melty cheese, soft risotto, hints of truffle, all over a bed of alfredo.

And, let me tell you… get the alfredo. On everything and anything.

seasonal cheese wheel pasta: butternut squash, sausage, carrots, tomato, and pumpkin

Fresh penne, butternut squash, sausage. What’s not to love.

Also, heavy handed parm.

Pasta was perfectly cooked. The sauce just enough to coat and flavor. It was a delish plate of pasta… and even better as leftovers the next day.

veal ossobuco: slow braised veal shank over saffron risotto

I love veal. I know I shouldn’t. But I do. I totally blame my grandparents, since it was on their regular dinner rotation.

And the bone in cut, lends itself to so much added flavor.

Let’s take a moment to touch on the saffron risotto. Saffron? In risotto? I mean, other than polenta, it’s something I never gave thought to, but now I will. So. Good. And especially when slathered with in sauce.

black widow margarita: blood orange puree, triple sec, tequila

Cheers. And also, all margaritas should be made with blood oranges. Especially since we have a tree.

cannoli

Traditional cannoli. Perfect filling, crushed pistachios, tiny chocolate chips. The perfect end bite.