When pasta bars attack
How a pasta cook does something as simple as a butter pasta indicates a lot about overall care and training. After waiting a very long time, watching the cook flirt with the ladies, the oily inedible product that emerged was a total fail. Butane burners are a budgetary limitation I assume. How many years have they been operating in the Rube Goldberg style? Jump in, stay a while, train some cooks.
Sando was a train wreck too. The menu said Mortadella, Fontina, Red Pepper, Aioli. I must have misread the punctuation, because there was no vegetable matter outside what was emulsified in the mayo. Zero finesse.
Salad was a big tossed thing with chopped romaine. Salt and pepper on request only. Tossed in without a bit of culinary care. Uneven seasoning is a style I guess.
With beverages, it rung in at $35. The bar is low in Lilydale.
Any recent feedback on Luci (the old front) on Cleveland would be appreciated. It's been years and a recent stroll seemed to reveal a pasta only menu. This could be a "joint" in the best sense of the word. Or it could be another fail. Please make it the former.
Buon Giornio Italia
981 Sibley Memorial Hwy, Saint Paul, MN 55118
Has anyone actually had decent pasta from this type of pasta bar? Given that the pasta is precooked and sits out for a while, given that there's no starchy water to bind a sauce to the pasta, and given that you can order one of a 1000 different possibilities, I think the bar is set very low for pasta bars in general. The finished product isn't going to be comparable to the exact same dish that's a set item on a menu, given that the cooking and assembly processes are vastly different.