The exciting month has finally arrived! October is National Pasta Month, with National Pasta Day on the 17th. Let’s not forget to stock up on carbs for the New York City Marathon which will quickly follow on November 6th.
Thank goodness NYC has plenty of pasta to satisfy your appetite! Here is a very diverse selection of destinations with unique and traditional pasta dishes throughout New York and a few on Long Island that are sure to satisfy diverse palates and food preferences.
For the fashionista-fashion pasta lover
The oval at La Devozione at Chelsea Market offers a chef-tasting experience that takes diners on a culinary journey to make the best use of owner Giuseppe Di Martino Pastificio Di Martino-Italy’s varied pasta shapes with imported and local seasonal ingredients . Each dish on the seven-course pasta tasting menu is based on classic Italian recipes, reinvented by Giuseppe and Executive Chef Alessio Rossetti in a modern and experimental way.
A Tavola at La Devozione is La Devozione’s other restaurant and more casual dining experience that offers pasta to go or dine-in at this trendy restaurant and retail store that is adorned with decorative boxes designed by Dolce & Gabbana that can be filled like a gift box with a variety of over 120 pasta shapes in packaging also designed by Dolce & Gabbana. A Tavola’s fashionable pasta dishes include, but are not limited to Macaroni Lollipop: The round fried Mac & Cheese lollipop is served with a mornay sauce made with cheese, truffles and hazelnuts. The Mornay sauce in the bottom of the dish lets you add sauce to your heart’s content with every bite, and it’s perfect for pasta-loving kids and adults! Linguine Alla Colatura Di Alici Di Cetara: linguine in an anchovy sauce named Colatura di Alici di Cetara, named after a famous fishing village on the Amalfi Coast.
molluscs is the recently opened upscale seafood-focused restaurant in the Meatpacking District. The restaurant’s menu designed by Brand Chef Gianmaria Sapia and Executive Chef Christian Bonilla (Zuma, The Clocktower, Atla) includes an expansive raw sea bass, an Italian-inspired pasta and risotto dish, entrees centered on seafood and the signature and namesake dish, mussels served in 35 unique sauces. The highlights of Mollusca’s pasta menu are Il Large Ravioli: a large raviolo stuffed with ricotta with herbs and egg yolk garnished with Pearl Street Ossetra caviar and freshly shaved truffle and shellfish tagliatelle: Lobster on tagliatelle in a tomato bisque sauce.
Located in the now trendy Rockefeller Center is Liman New York Led by Executive Chef Partner MJ Alam, the restaurant creates a truly exceptional experience for its guests, showcasing pure Mediterranean flavors. The main dining room is covered in white marble with a beautiful blue infinity pool and two open kitchens, creating an atmosphere inspired by Mykonos. The restaurant’s popular pasta dish, Lobster Pasta, is served with 1¼ lbs of Nova Scotia lobster on delicate linguine in tomato sauce.
For the non-traditional pasta lover-
Hortus NYC is a modern and stylish Michelin-recognized Asian restaurant that emphasizes an avant-garde atmosphere and a menu of carefully selected dishes that blend the flavors of Southeast Asia. The menu designed by Executive Chef Lenny Moon (Jungsik, Pado, Bari) takes diners on an eclectic culinary adventure by infusing pan-Asian flavors with European techniques. Chef Lenny’s east-west fusion is exemplified in his pasta dishes with King crab noodles: fettuccine in a cream sauce with mala, shallots and green onions or the Pink pasta with bacon and yuzu with rigatoni in tomato sauce with cream and green onions.
8282 located on the Lower East Side, focuses on serving modern, fine Korean cuisine in a casual setting. The restaurant is owned by the engaged couple, who previously owned Pado, chef Bong Le Jo (Perry St, Dovetail and Kissaki) and Jee Kim, who travel frequently to Seoul to ensure that 8282’s menu remains authentic. A great dish to celebrate National Pasta Month at 8282 is their Perilla Oil Pasta which is angel hair pasta tossed in soy sauce, topped with seaweed and sesame seed crumbs, Korean perilla leaves and oils with the option of a uni supplement.
noreetuh, the modern Hawaiian restaurant with Asian and Pacific influences, recognized by the Michelin guide, offers a variety of carefully curated dishes. The menu was designed by chef-partner Chung Chow (Per Se, Lincoln Restaurant), a native Hawaiian. noreetuh also offers two pasta dishes on their menu, including Prawns Scampis: tagliatelle pasta with garlic, scampi butter, chilli and aonori, a dried and powdered green seaweed and their Mentaiko Spaghetti: a chilli lobster broth, aonori, a dried and powdered green seaweed, and smoked kanpachi fish.
For the authentic Italian pasta lover-
Parma New is a new casual fine-dining Italian restaurant from owner-manager Giorgio Manzio, who has partnered with the La Masseria group. Together they took over the Parma space, an Upper East Side mainstay that opened in 1977. Their pastas feature unique selections like Cappellacci all’ Emiliana; large pasta stuffed with veal served in a mixed wild mushroom sauce and Cacio e Pepe Alla Parma, a refreshing take on Cacio e Pepe that uses Parmigiano Reggiano instead of pecorino, among other things. Most of the pasta is freshly made on site each day. Gluten-free pasta is available on request.
Masseria dei Vini, La Masseria Group’s second Manhattan restaurant, takes its name from the Pugliese word for fortified farmhouses that double as hotels or restaurants that use only farm-fresh ingredients to create classic Italian dishes. The restaurant offers a large selection of homemade pasta, including Orecchiette alla Barese, “ear-shaped” pasta with broccoli and crumbled Italian sausage in a spicy broccoli-garlic sauce; and Spaghetti al Nero con Vongole Veraci, homemade squid ink spaghetti with fresh clams and garlic in a white wine sauce and other traditional dishes from Puglia. One of the newest additions to Midtown Manhattan’s culinary scene.
First Italian Ramerino, is located within walking distance of the New York Public Library and Bryant Park. Ramerino’s menu celebrates the culinary offerings of the Tuscany region prepared simply, using olive oil rather than butter, clean natural ingredients, premium meats and fish, vegetables and homemade pasta. homemade, including spaghetti carbonara and fettuccine bolognese. The restaurant’s interior features a large dining room with smart and elegant accents of millennial blue and Venetian plaster, wine displays, and large mosaic columns. The tranquil outdoor patio is lined with greenery to provide an oasis in midtown Manhattan.
For pasta lovers who want to dine in the comfort of their home-
Wood Spoonthe latest in culinary innovation and service to get a home-cooked meal on your doorstep, offers a variety of unique pasta dishes prepared by passionate chefs.
Highlights of some of WoodSpoon’s home chefs with exceptional pasta dishes include Chef at home Nana Italia. Nana Italia has always loved cooking with her grandmother. She was delighted to see her prepare dinners and desserts for the whole family. Thanks to her grandmother, she developed a love for traditional southern Italian cuisine, with simple and fresh ingredients. She continued to cook for her children, friends and family the same way her grandmother taught her. She is delighted to share a taste of her authentic Italian cuisine with the guests of WoodSpoon. Standouts include Penne Alla Vodka, Spaghetti coi Gamberi, Spaghetti Puttanesca and Homemade Gnocchi Sorrentina.
Noa Adar is a vegetarian herself and focuses on simple foods and 100% fresh, high quality ingredients. Home Chef Noa is a must for pasta dishes in Manhattan. She has a seasonal approach to cooking, so this fall diners will find pumpkin gnocchi, pumpkin cheese ravioli and butternut squash ravioli on her menu. Noa also enjoys cooking traditional pasta dishes, like fusilli pesto and lemon ricotta ravioli, with a healthy twist.
For Long Island seafood pasta lovers-
Limani Roslyn has lobster pasta. Top with 1 ¼ lb Nova Scotia lobster, tasty linguini and finish with a light tomato sauce. The restaurant also offers a global wine list with offerings by the glass and bottle, as well as a remarkable list of refreshing and specialty cocktails that will have diners drifting to the beaches of the Mediterranean.
Prime 1024 offers spaghetti with lobster, a succulent dish served with a creamy tomato sauce, chili flakes and fresh basil. Prime’s beverage program features a perfectly curated selection of Italian and American wines to accompany a specialty cocktail menu, including the Gold Rush: Four Roses Bourbon, Honey, Lemon, and Ginger; Spicy Passion Fruit Margarita: Exotic tequila infused with jalapeño, passion fruit and pineapple.
Limani Tavern has delicious seafood pasta. The perfectly tender linguine served with mussels, clams, squid and prawns, cooked in garlic and olive oil. Limani Taverna’s beverage program also offers a wide selection of Greek wines as well as a number of specialty cocktails such as Ananas, pineapple-infused vodka; Dionysos, fig-infused metaxa, Stoli vanilla, pomegranate juice, dash of lemon; and Simera, Aris Vodka, peach schnapps, passion fruit juice and cranberry juice.
Photo credit: Fettuccine Bolognese from Ramerino Italian Prime, courtesy of NYCRestaurant.com
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