Broders' Pasta Bar is a casual, a la carte neighborhood restaurant built around house-made pasta and risotto drawn from Italian regional traditions. Executive Chef Nate Mickelsen leans on Midwest farm sourcing and seasonal ingredients, including vegetables grown in the restaurant's own parking-lot garden.
The menu runs through antipasti like Calamari Fritti, Cozze Pomodoro, and Heirloom Caprese before moving into pasta and risotto — Fettuccine con Pollo all'Arrabbiata, Stringozzi alla Spolentina, and Risotto ai Funghi among them.
The menu runs through antipasti like Calamari Fritti, Cozze Pomodoro, and Heirloom Caprese before moving into pasta and risotto — Fettuccine con Pollo all'Arrabbiata, Stringozzi alla Spolentina, and Risotto ai Funghi among them.