This Flour + Water Chef Wants to Keep You in Pasta

This Flour + Water Chef Wants to Keep You in Pasta

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Remember that one time when a former Flour + Water chef opened a casual new pasta place on Valencia and it made you all happy? 

No, you don’t.

Which is a bummer, because we think you deserve that memory. 

So let us now briefly explore Barzotto, a fast-casual establishment that does pasta. It opens Wednesday in the former St. Vincent space, it looks like this and it tastes like this

They’ll have five kinds of pasta every day, including a classic bucatini d’amatriciana and a cacio e pepe with spaghetti. The other three will rotate, as will the salads and sides. You’re going to come here for quick lunches. You’re not going to make a big deal out of it.

You might also notice the shelves stocked with bottles of wine, sauces and dried pastas. You can take those things home, along with pounds of fresh pasta. And the entire menu (beer and wine included) is available for take-out.

Something you could see yourself doing pretty regularly, we imagine. But there will also be nights when you’ll want to stay and grab a table for two with a view of the pasta-making operation. You can do that, too.

Look at us, making memories.

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