Quán này thu hút tụi mình ở chỗ bên cạnh loại pasta “công nghiệp” (đóng gói sẵn), quán còn có sợi pasta tươi, được làm tại quán.
Địa chỉ:
114 Phan Xích Long, P. 2, Quận Phú Nhuận, TP. HCM
Sau đây là 1 vài đánh giá của tụi mình:
Không gian: nằm ngay ngoài mặt tiền nhưng nhỏ quá nên hơi khó nhận diện. Quán sử dụng chung mặt bằng với 1 quán nữa, quán bán tầng trệt còn quán kia trên lầu. Bề ngang nhỏ, hẹp, có chiều dài nên chỉ là bàn nhỏ kê dọc dọc theo lối vào. Có vẽ tường trang trí này nọ, bản đồ bố trí một số loại pasta theo thành phố của Ý (cũng hay hay).
Quán thích hợp đi ăn đôi hoặc 1 mình, đi nhóm đông không tiện, cũng không có chỗ ngồi.
Phục vụ:
Bình thường, nhân viên khá dễ thương.
Thực đơn:
Theo kiểu lựa chọn sợi mì rồi chọn sốt. Mỗi thứ có giá riêng, gộp 2 thứ lại là ra giá tiền 1 dĩa pasta của bạn.
Món ăn:
Mình có kêu 2 loại nước là Banana Ginger Smoothie và Peanut bar (như bên dưới) nhưng ly kia không chụp. Ginger vị hơi nồng, cay cay mùi gừng, dễ uống hơn, peanut này thì lại kiểu béo béo, đậm đặc, uống được nhưng hơi ngán. Bánh mì bơ tỏi (free) ăn được trong lúc chờ đợi món chính.
Peanut bar – 49k 
Pici Maremmani + Meatball Sauce: (sợi mì Tuscan với sốt thịt viên có phô mai bào bên trên): sợi này là sợi mình thấy lạ nhất trong các tiệm pasta mình từng ăn, giống cọng nui dài, bự thiệt bự, dai, thơm, thịt viên thấm, hơi khô. Sợi này ăn với sốt gorgonzola + balsamic là 1 trong những món yêu thích của mình ở đây: thấm, lạ, béo, ngọt ngọt ngon.
Black Ink Linguine + Mussel Sauce (mì mực đen thủ công + sốt vẹm tiêu đen và rượu vang): sợi mực đen cũng có 1 vài quán có nhưng ít, sợi mì dai, thơm, con vẹm này thấy bên Tây có vẻ chuộng chứ mình ăn thì thấy không thích lắm, vẫn thích ngao hoặc nghêu hơn. Vị lạt, nhẹ, có thoảng vị rượu, bạn nào ăn được hẵng chọn loại này.
Giá cả: giá tính ra không rẻ lắm, nhưng hợp lý với chất lượng món và cách làm thủ công như này. Thiệt hại: ~629k/ 2 người. Giá trên hình/menu chưa bao gồm 10% VAT. Giữ xe: Free.
Cảm ơn các bạn đã đọc bài viết. Hẹn gặp các bạn ở bài review tiếp theo.
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