THIS RESTAURANT IS CLOSED Porano Pasta

THIS RESTAURANT IS CLOSED Porano Pasta Restaurant Review:

The four-part formula for building a meal at Porano Pasta is appealingly simple: base, sauce, protein/vegetable and toppings. With each layer, customers have a chance to go out on a limb with Gerard Craft, the chef and restaurateur whose vision is behind some of St. Louis’ most highly rated eateries. In the bowl, the adventurous diner could opt for farro, a tasty romaine-kale mix or organic semolina pasta. For the sauce, mix in creamy anchovy and smoky sugo or one of nine other options, including a pumpkin seed-lime pesto. Proteins hold up well to the fast-casual format, especially the slow-roasted pork and spicy tofu. Then there are the finishing touches, like the addictive crispy fried minced garlic, toasted almonds, fresh herbs or spicy honey. Don’t leave without a gelato pop for dessert --- if the lines are long, order it with your meal and eat it first. Staff is ultra-efficient and knows the menu well. Red and white wines and the two beer selections are generic, yet still welcome after the flurry of ordering and finding a seat.