Pasta In Progress

Weeknights at the Bar or in the Enoteca


Over the years, we have shared lots of different shapes of pasta, largely made in our Piemontese, egg-rich style. New dishes are developed, tasted and discussed. After making the appropriate adjustments, a new menu item is printed and offered up to you.

Now we are putting a spin on this process and ‘crowd-sourcing’ our menu development. Each week, we will focus on a different pasta shape and each day, Chef Lewandowski will work on a new and different preparation with that shape.
Every weeknight, we will offer a full portion of this pasta at the Bar or in the Enoteca (wine bar) for $10 – probably half an appropriate price. You get a break for giving us your feedback. We would really like to know what you think in detail, on cards provided.