Comments on: Pasta al Momento

By: Pasta, Almost “al Momento”

Pasta, Almost “al Momento” — Fri, 26 Apr 2019 12:50:40 +0000

[…] Machine. All the way back to April 14th of 2006, almost exactly 14 years ago… and a visit to Don Chicho, in Villa Ortuzár. A place I visited numerous times after that first visit, because of the […]

By: Searching for the Perfect Circle

Searching for the Perfect Circle — Sun, 20 Nov 2016 15:59:08 +0000

[…] this far flung barrio, to hit La Mezzetta, and then wander down the few blocks along the avenue to Don Chicho, a place I reviewed a decade ago because of its hand-rolled, in the moment pasta, and had gone back […]

By: I Swear It’s Good Pasta

I Swear It’s Good Pasta — Fri, 31 Jan 2014 18:28:51 +0000

[…] much the best I’ve ever had here… though I might want to compare them side by side with Don Chicho. On the other hand, the latter only offers tomato sauce, cream sauce and mixed with their fussilli, […]

By: SaltShaker » Blog Archive » NYC Nutshell Redux

SaltShaker » Blog Archive » NYC Nutshell Redux — Fri, 01 Feb 2008 13:13:35 +0000

[…] forgotten my camera and used the phone’s in the dim lighting of the bar); thick, chewy strozzapretti coated in olive oil and tossed with lovely, slightly chewy rings of cuttlefish; and a dense, nearly […]

By: grantc

grantc — Tue, 02 May 2006 08:10:46 +0000

mmmmmmmmm, sounds absolutely deli-ll. (try spanish and english)

me mando pero ya, ya.

long live saltshaker.

el grant

By: dan

dan — Fri, 21 Apr 2006 13:56:27 +0000

Have already been back to this place - fresh pasta really is a thing of wonder. Sorrentinos chockful of ham and ricotta were delicious, and simple tagliatelle with tomato sauce as well - though I think I like the heft of the fusilli more. A second stab at the flan was spectacularly good, so clearly a little inconsistency on that end of the meal. But I plan to keep going back, despite the distance.