"After finding success as a food truck and then as a vendor at the now-shuttered Pemberton, chef-owner Racan Alhoch has gone brick-and-mortar with Saint Pasta. Alhoch takes a no-nonsense approach: no modifications and a firm house policy that prioritizes the kitchen’s vision over “the customer is always right.” Not that the menu needs any tweaks, anyway. The rigatoni vodka — a hot seller in the truck days — returns with dense, handmade rigatoni soaking up a four-hour slow-cooked sauce. The beloved chicken cutlets also make a comeback in chicken Parmesan, vodka Parmesan, or Milanese form, ideal for topping the pasta. Still in its early stages, this new spot is one to watch as Alhoch and his team continue to refine and expand their options." - Mcconnell Quinn, Nikki Buchanan
