The Definitive Guide to NYC pasta
11 standout pasta restaurants, split between traditional & American interpretations.
April 2023
Rezdôra
In what can only be described as an ode to the Emilia-Romagna region, Stefano Secchi is making an an outstanding pasta experience accessible to New Yorkers. The Osteria Francescana alum puts an impeccable amount of care into every pasta dish making it one of the most enjoyable meals I can recommend in New York. Even in my phases when I’m dining here biweekly, it feels criminal to skip the "Grandma Walking Through Forest in Emilia”. It's a gastronomic magic trick of rich, earthy mushrooms harmonizing with leeks, housed in sublime cappelletti, perfectly turned to house some of that glossy sauce.
Other pasta highlights spread across the different menu include the Sstrozaperetti with Lobster, the Uovo Raviolo for those who like a runny egg moment, classic Tagliatelle Pomodoro, Verde on Verde on Verde, and the Squid Ink Spaghetti. While you’re waiting on these, don’t miss out on the out-of-this-world Burrata and Proscuitto with either the Garlic Bread doused in the most fragrant of olive oil or Gnocco Fritto.
L’antica Pizzeria Da Michele
Hands down the best Cacio e Pepe in the city - exactly as the romans would with no room for interpretations. The pasta has the perfect bite, pepper vibrant as a spring morning, and the precision in preparation shine through when you realize you can enjoy it leisurely.
Take your time with this masterpiece, pause for admiration, and sip on their classic wine while you enjoy it, unlike most Cacio e Pepe that you’re rushing to finish before it clumps up.
Osteria Morini
Imagine stumbling upon a raucous Italian street festival, and amidst the revelry, finding a pasta dish that whispers secrets only to you. What the Altamarea group (of Marea, Ai Fiori, and Nicoletta) achieves a delightful juxtaposition of Michelin-grade craftsmanship served with rustic authenticity. It's a soulful Osteria experience, where Michelin finesse meets rustic charm. Prepare for a loud and buzzing atmosphere and decently priced pasta that will amaze you. The Cappelletti, Wild Mushroom Rigatoni, and Squid Ink Torcia Negra are my favorites here.
I Sodi
Navigating the small gray area between traditional Italian and American-italian, Rita Sodi’s establishment is an exploration in balance. While the famed Lasagna lives up to its reputation (I opt for the artichoke), the pappardelle al Limone offers an unexpected twist. The Cacio e Pepe can sometimes show up slightly over-seasoned but generally on point, a textbook brown butter sage ricotta ravioli is executed to perfection.
Legacy Records
It’s hard to say how much bias is at play here, but when you see pasta as a comfort food like I do, the one downstairs feels like some of the best out there. With a rotating menu that never fails to surprise, their Cavatelli Ragu and Spaghetti al Chitarra deliver flawlessly every time. A trendy upbeat ambience designed by Ken Fulk serves as a perfect backdrop to some of the best wine in the city (run by the Parcelle folks) and standout Crudo.
Joanne
Veering towards the American intersection, this Upper West Side secret comes with a dash of pop celebrity — Lady Gaga's familial touch. Though I’ve never spotted her there, it still makes for a phenomenal outdoor backyard meal with traditional dishes. A staple meal here includes the Aglio e Olio or Calm Sauce Pasta and the Chicken Parmesan. While you wait for the big meal, sip some wine and pick on the Calamari.
Ci Siamo
The inaugural Manhattan West fine dining option came in with a bang. Chef Hilary brings the best of Italian inflection, just like this list is about to hit. Though not a pasta-heavy menu, some of the gems include the classic Tagliatelle with tomato and the Rigatoni alla Gricia. The focaccia alone makes it worth the trip, as does the wine selection. Skip the dessert here and head over to Zou Zou’s across the street instead.
American takes on pasta
I’m somewhat of a pasta purist. But when Americans embraces pasta, it’s a flirtation between tradition and innovation. Some of the New York classics feel heavy-handed but when you’re looking to feel a little more weighed down, these renowned fixtures will do just that.
Carbone
A love letter to indulgence. Carbone offers an unabashedly American rendition of Italian wonders — creamy, cheesy, and decadent. It’s no wonder they call it the Macaroni section on their menu. Gird yourself for their famed Spicy Rigatoni, if you're mushroom-minded, the Fettuccine Funghi, and the baked clams fit the bill perfectly. The lobster ravioli comes with a pricetag, and is just about worth it in my opinion.
A New York classic you can prepare for by basically not eating a big meal all day to maximize your reservation jackpot. Yes the pastas are great and you should try at least one per person in your party and ask to share it family style.
Rosemary’s
An easy escape from the chaotic reservation scene, with several locations, Rosemary’s offers consistent solace with a strong baseline for good pasta. Everything from the Rigatoni alla Vodka and the Spicy Napoletana Fusilli, to the Summer Pesto and Shrimp Linguine deliver well on the American take on pasta without coming in too strong.
Ruby’s Cafe
Australian in origin but American in spirit, Ruby's is an unpretentious haven for carb lovers. The Spicy Vodka Pasta, Blue Crab Linguine, and Pesto Spaghetti are classics that fulfill a craving when all other reservations fail. Easy to walk in, and a casual setting make it approachable for those days when all you want is some pasta with no strings attached.
Lilia
Lilia might stir debate, but hidden beneath the decadence lies a precision that only few can achieve. It's a pasta narrative that demands attention, even amidst its louder notes.
Every pasta plate feels like it tried a bit too hard in all the wrong places except for the pasta itself. Beneath a veil of robust and sometimes overpowering flavors like the heaviest of cream, and the strong peppercorns hides pasta craftsmanship that's second to none
Honorable mention:
Olmsted’s Rutabaga Tagliatelle – Though not technically pasta, this one definitely makes you squint a bit at the definition. Here’s hoping it comes back on the menu if you’re reading, Greg :)
