Pastaria: Gerard Craft and Crew Use Their Noodles 

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This week, RFT reviewed Pastaria, the latest venture from acclaimed chef Gerard Craft of Niche, Brasserie by Niche and Taste.

Read Ian Froeb's Pastaria restaurant review.

Photos by Jennifer Silverberg for Riverfront Times.
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Shaved kale salad with creamy anchovy dressing, pecorino and breadcrumbs.
"Bucatini All' Amatriciana": tomato, red onion, guanciale, chiles.
"The Roman" pizza: tomato, garlic, bacon, mozzarella, pecorino, chiles.
"Canestri Cacio e Pepe," made with pecorino, Grana Padano and black pepper.
Pistachio gelato.
Pastaria's chef/owner Gerard Craft and executive chef/owner Adam Altnether.
Fresh pasta is available to go at Pastaria's market.
Pasta makers Greg Reece and Mike McManus at work.
Pastaria's interior.
"Sorta close to Italy."
Pastaria's interior.
Executive sous chef Brian Moxey making pizza.
Executive sous chef Brian Moxey making pizza.
Pastaria's interior.
Pastaria's interior.
Pizza boxes, ready to go.
Pastaria's interior.
1/17
Shaved kale salad with creamy anchovy dressing, pecorino and breadcrumbs.