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THIS RESTAURANT IS CLOSED Pasta Bar Restaurant Review: If you ate at the sophisticated Sassi restaurant in its early years, then you know what chef Wade Moises can do with fresh pasta. Here, the Mario Batali-trained prodigy is running his own show, cooking specialty pastas accented with a few appetizers and sides. At first glance, dishes may seem simple, but there’s a lot of work and skill that goes into each scratch-made dish: the carbonara, for example, is crafted from unsmoked pork-jowl bacon, pecorino, egg and onion. Though portions are precious, the flavors are enormous. To wit: a jazzy, dance-on-your-tongue mélange of fennel pesto, raisins, pine nuts, lemon, anchovy and hot peppers. If you'd like, you can add extra protein, including savory meatballs, roasted pork shoulder or tender calamari, to your dishes. Try the mixed plate of crisp-fried pecorino cheese alongside lightly fried broccolini, cauliflower and olives stuffed with pork ragù for a starter. Moises is serious about his beverages, too, pouring more than a dozen Italian wines by the glass, plus several creative cocktails.