Tortello, from Dario Monni and Jill Gray, splits itself between a pastificio and a chef-driven counter-service restaurant. Fresh pasta is made daily and sold by the pound, with mealkits and sauces meant for home cooking, and custom pasta orders taken with 48 hours' notice. The restaurant side keeps things casual — order at the counter, everything made in-house.
Next to the pasta counter sits an alimentari stocked with imported wine, oil, honey, and salt, along with housemade butter, housemade focaccia, aged parmigiano reggiano, and mortadella, an homage to Monni's grandfather Alifer, who ran a specialty food shop in Venice in the 1960s. A full Italian bar rounds things out with wine, beer, cocktails, and espresso.
Stracciatella, tagliatelle, and the focaccia from the alimentari counter draw the most consistent mentions from diners. The Infatuation scored Tortello 8.3 out of 10.
Next to the pasta counter sits an alimentari stocked with imported wine, oil, honey, and salt, along with housemade butter, housemade focaccia, aged parmigiano reggiano, and mortadella, an homage to Monni's grandfather Alifer, who ran a specialty food shop in Venice in the 1960s. A full Italian bar rounds things out with wine, beer, cocktails, and espresso.
Stracciatella, tagliatelle, and the focaccia from the alimentari counter draw the most consistent mentions from diners. The Infatuation scored Tortello 8.3 out of 10.