Le Mani in Pasta
At Le Mani in Pasta you’re requested to leave your diet outside its doors. And you should. Nothing worse than being in the presence of good pasta and not being able to indulge. And here it is good – very good. We’re talking linguine with lobster; ravioli simply, but sensationally stuffed with tomato and basil, or butter and sage; and gnocchi with clams and radicchio.
Aside from the pasta, which does indeed make a starring appearance on the menu (as you’d expect from the name), there’s a wide array of dishes on offer, from paper-thin, rosy strips of parma ham with creamy, rich buffalo mozzarella and raw sea bass and truffles, both shaved thinly to tagliata of prime rib steak, and grilled lamb chops.
At Le Mani in Pasta they serve Italian classics, but there’s a heavy dose of experience brought to bear on making the simple look elegant, the craft look effortless. Here, great ingredients are treated with respect and handled with skill. It’s the same with the interiors – it’s all old school class, from the rich dark woods to the crisp white linens. There’s nothing gimmicky or thrown in for excess; it’s just wooden panelling and exposed brick, sweeping archways and wrought iron. Why shout when you can instead seduce with low lighting and top shelf mozzarella?