Figo Pasta

Figo Pasta Restaurant Review:

Sandro Romagnoli launched his successful Figo Pasta operation at this unit. It's now expanded from a bare-bones interior with very little seating --- mostly at simple bars installed along the windowed walls --- to a larger, reasonably comfortable and pleasantly appointed spot, no mean feat given the nondescript nature of the original structure. Patio seating with attractive umbrellas and orange touches against a muted color scheme achieve a measure of visual appeal. Menu-wise, check out the daily specials. We like the rock shrimp-stuffed ravioli with oil and garlic, and the onion and fennel soup when it’s offered. But specialty pastas are favorites as well, such as the ravioli di cipolla (with caramelized Vidalia onion and mascarpone) or the porchetta-stuffed ravioli in cream sauce. Pick your pasta, then your sauce. Whole-wheat and gluten-free options are available. For dessert, tiramisu hits the spot, as does the torta della nonna. Good coffee makes a fine dessert mate. Wine choices won’t wow but are easy on the wallet, and they support the food.