"Open for: Lunch and dinner Price range: $ Alongside his partner Danielle Soule, owner and chef Erich Mrak wields a range of pasta strands and shapes in this diminutive 620-square-foot bakery and bodega, utilizing experience he gained under pastaio David Marcelli and chef Daniel Usher. Once a month, Soule and Mrak transform the shop into a secret-ish, 14-seat supper club offering a seven-course tasting menu, including four pastas (such as pistachio capellini with duck demi-glace and orange gastrique), a seasonal salad (like melon with prosciutto and gorgonzola cream), lofty house-made sourdough focaccia, and limoncello tiramisu. Know before you go: If you can’t make the supper club, a weekly pasta and house-made sandwiches are available as a takeout lunch special from Thursday to Sunday." - Tiffany Leigh
