TimeOut New York food author, Christina Izzo recently told readers its a great time to eat Italian in New York. Thanks to big-name chefs, in-house flour mills and some good-looking plates of ‘roni, this blog post includes some of the top spots to find the best pasta dishes in NYC.
At David Chang’s Italian-inspired, Korean-spiced Chelsea canteen, tables are dotted with bowls of culture-crossing myun, like Abruzzo chitarra tossed in Hong Kong-born XO sauce and the It dish ceci e pepe, a buttery Roman classic updated with chickpea hozon. 232 Eighth Ave. (646-518-1919)
An on-site mill cranks out the organic, local-grain flour that chef Kevin Adey uses for his fresh house pastas, from rye spaccatelli with braised beef to squid-ink strozzapreti with pumpkin-seed pangrattato. 436 Jefferson St., Brooklyn (718-381-8201)
Pizza may be the supposed focus of this Charlie Bird follow-up from Ryan Hardy and Robert Bohr, but the trio of pastas is just as worthy of the spotlight – see the craveable rigatoni with sausage, nettles and over-smoked ricotta for proof. 187 Mulberry St.
Missy Robbins puts her Michelin-starred A Voce tenure to great use at this solo spot, whipping up pasta dishes, like malfadini ribbons with pink peppercorns and saffron-zapped, sheep’s milk agnolotti, that are both smart and soulful. 55 Union Ave., Brooklyn (718-576-3095)
Ignacio Matto’s unfussed Italian menu at this Estela sequel is packed with hand-cut pastas in decidedly simple arrangements: ragged-edge lasagnette folded with trumpet royale mushrooms and mint is a standout. 234 Spring St. (646-952-0828)
Housed inside the Maritime Hotel, Mario Batali and Joe Bastianich’s plaza-level trattoria excels in pasta power plates, such as leek-stuffed panzotti, duck-filled mezzelune and casarecce tubers flecked with broccoli rabe, Aleppo chili and sesame seeds. 88 Ninth Ave. (212-977-6096)
Source: timeout.com / newyork / restaurants @christinalizzo