FraLi Gourmet works as two businesses under one roof: a mercato selling fresh pasta, sauces, and imported Italian goods, and a small dining room — customers describe fewer than ten tables — serving the same scratch-made food. The recipes and preserving techniques are described as passed down through generations of the family running it.
On the menu: homemade pappardelle with sage butter sauce, ravioli, a red sauce built on an old family recipe, paninis, and gelato, with a gluten-free penne option for those who need it. Diners also mention alla vodka and dipping sauce among the regulars.
The space leans toward neighborhood deli more than formal restaurant — grocery shelves up front, a handful of tables in back, and a following that comes back for both the pasta and the market goods to take home.
On the menu: homemade pappardelle with sage butter sauce, ravioli, a red sauce built on an old family recipe, paninis, and gelato, with a gluten-free penne option for those who need it. Diners also mention alla vodka and dipping sauce among the regulars.
The space leans toward neighborhood deli more than formal restaurant — grocery shelves up front, a handful of tables in back, and a following that comes back for both the pasta and the market goods to take home.