Anthony Andiario’s Instagram Will Transport You to Pasta Paradise | Bon Appétit
"Opened in spring in a former neighborhood drugstore with a soda fountain in West Chester, this small restaurant is the realization of a chef’s obsessive pasta craft: he arrives first each morning, plays reggae, boils water, and works dough made from locally sourced flour, durum, and farm eggs. The menu showcases hand-formed, often unconventional shapes—spaghetti alla chitarra served alla gricia with local guanciale and sheep’s milk cheese; hand-stamped corzetti paired with morels in a hickory cream; nicchi filled with roasted Blue Hubbard squash and tossed in brown butter; stinging nettle tortelloni with ricotta and pecorino; silky tagliatelle with rendered guanciale and asparagus; a decadent raviolo al uovo finished with a dried‑mushroom “truffle”; and Sardinian caombas served in a chicken broth with a raw yolk. The chef frequently tastes noodles plain to judge texture, pursues continual refinement rather than perfection, and emphasizes fresh, local ingredients and traditional techniques—an approach that has also attracted a large online following." - ByElyse Inamine
