Stevie Parle, the chef and restaurateur behind Dock Kitchen, Rotorino, Palatino, Craft London and partner at Sardine, has announced that he will open Pastaio, a new pasta-centric restaurant on Ganton Street, Carnaby, London this October.
Pastaio will serve high-quality, fresh pasta made daily by hand in a 70-cover dining space designed by Tom Dixon’s Design Research Studio.
Pastaio, translated simply as one who makes pasta by hand, will combine striking interiors, art, and eclectic music with comforting plates of fresh pasta and a modern, engaging drinks list to create a restaurant that is both contemporary and fun, while retaining a familiar neighbourhood feel.
The concise menu at Pastaio will feature simple, seasonal plates of fresh pasta, including Tonarelli cacio e pepe; Potato and gravy ravioli; Cassarecce, pesto, green beans & potato; Grouse, rabbit & pork agnoli and Long Fusilli, crab, courgette, yellow tomato & marjoram. Additionally there will be a selection of smaller antipasti dishes to graze on, including an Anchovy stuffed pepperoncini; a Fried mozzarella sandwich; and Cured meats and sweet pickles, as well a selection of desserts.
Offering a playful element, Prosecco and Aperol slushies will take centre stage on a well-priced drinks list that features a host of Italian cocktails, spirits and beers. Pastaio will offer a short, democratic wine list, encouraging discovery of lesser known Italian growers, priced by the glass.
Stevie Parle cut his teeth as a young chef in some of the finest restaurants in the world, including the River Café, which is where, under the direction of Ruth Rogers and Rose Gray, he learnt the art of true pasta making. Pastaio will be the next restaurant project for Parle and his team following on from the prior successes of Dock Kitchen, Rotorino, Craft London, Sardine, and most recently Palatino which he opened to critical acclaim earlier this year.
Parle commented, “I’ve been obsessed with making fresh pasta since I first learned to cook. The kneading, resting, shaping, rolling, stuffing and drying of fresh pasta is a skill that takes time and dedication to develop.
'Over the last few years at Rotorino and Palatino we’ve managed to make fresh pasta consistently and fast and I’m super excited to bring this, affordable handmade pasta to Soho.
'We’ve worked hard with Tom Dixon and DRS to make a space that feels contemporary, vibe-y and fun rather than make you feel like you’re on holiday in Bologna.”