recently on 22nd Street in the space left behind by Dumpling Club. This is owner Chef Anthony Strong’s third venture in the Mission. He openedin late 2018 just a few blocks away, only to close during the pandemic, after pivoting for a few months as a general store for the neighborhood when it was badly needed.
As the in-house dinner service had not yet begun on my first visit, I picked up dinner for the BF and I, opting for two fresh pastas, the Veal Triangoli and the Spring Pea Mezzaluna. To go with, I got a spicy vodka sauce and the fava pesto.Each sauce describes its ingredients on the packaging and provides suggested pairings – for instance, they suggest the sage brown butter or lemon oil with the mezzaluna, but I thought I’d go a little rogue and see what else might work with each pasta.
The spicy vodka sauce was indeed spicier than any vodka sauce we’d had and was not quite as creamy as we’re used to. I might have been tempted to call this an arrabiata instead of a typical vodka sauce, as it had a distinct pepperiness to it. I liked it fine, the BF did not. A week-and-a-half into their in-house service, a friend and I visited for a sit-down dinner. Pasta Supply’s model is quite different from other restaurants in a few ways. First, you order at the door, are seated, and then served your meal just like at any other restaurant . I ordered a glass of wine while I waited , in an area where you can stand while you wait so that you don’t have to be out in our San Francisco chilly summer air.
Norge Siste Nytt, Norge Overskrifter
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