Hank's Pasta Bar

Hank's Pasta Bar Restaurant Review:

Chef/owner Jamie Leeds of Hank’s Oyster Bar fame is behind this non-seafood eatery that focuses on pasta, made on the premises and sauced with interesting flavor combinations. Perhaps the best way to approach a meal is with a selection of starters and small plates, including the crostini with herbed goat cheese, shrimp pesto or wild mushroom ragù. Add to that a small-plates salad, such as burrata with a fig balsamic glaze over spring vegetables. Then tackle the pasta dishes with a choice of three or four different types/toppings at set prices. Outstanding is the pappardelle with braised lamb and vegetables. But the duck ravioli and the linguine with white clam sauce are also commendable. Don’t want pasta? Grilled salmon and a limited selection of meat-based entrées, like pan-roasted pork chops, are offered, too. There are plenty of great cocktails and wines to accompany the food.