Pasquale Jones

Pasquale Jones Restaurant Review:

Chef Ryan Hardy, who still mans the stoves at Charlie Bird, is in charge of the two wood-fired Stefano Ferrara ovens at this 50-seat spot on the edge of Little Italy and SoHo. Crispy Neapolitan-style pizzas, the mozzarella gooey, the San Marzano tomatoes tangy, are excellent. Pastas, though, compete for the attention of diners’ taste buds. Hearty veal ragù, wrapped around pappardelle, explodes with unctuous flavor, as does the rigatoni with sausage and nettle. Do yourself a favor and be sure to take advantage of those ovens: the rosemary-accented pork shank for two falls off the bone and melts on the palate. Desserts are limited to just one and it changes frequently, so patrons with a sweet tooth may be disappointed. The long wine list is a good one and emphasizes Italian selections, of course.