December 04, 2012

Pastaria: Gerard Craft and Crew Use Their Noodles

This week, RFT reviewed Pastaria, the latest venture from acclaimed chef Gerard Craft of Niche, Brasserie by Niche and Taste.

Read Ian Froeb's Pastaria restaurant review.

Photos by Jennifer Silverberg for Riverfront Times.
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Shaved kale salad with creamy anchovy dressing, pecorino and breadcrumbs.
Shaved kale salad with creamy anchovy dressing, pecorino and breadcrumbs.
"Bucatini All' Amatriciana": tomato, red onion, guanciale, chiles.
"Bucatini All' Amatriciana": tomato, red onion, guanciale, chiles.
"The Roman" pizza: tomato, garlic, bacon, mozzarella, pecorino, chiles.
"The Roman" pizza: tomato, garlic, bacon, mozzarella, pecorino, chiles.
"Canestri Cacio e Pepe," made with pecorino, Grana Padano and black pepper.
"Canestri Cacio e Pepe," made with pecorino, Grana Padano and black pepper.
Pistachio gelato.
Pistachio gelato.
Pastaria's chef/owner Gerard Craft and executive chef/owner Adam Altnether.
Pastaria's chef/owner Gerard Craft and executive chef/owner Adam Altnether.
Fresh pasta is available to go at Pastaria's market.
Fresh pasta is available to go at Pastaria's market.
Pasta makers Greg Reece and Mike McManus at work.
Pasta makers Greg Reece and Mike McManus at work.
Pastaria's interior.
Pastaria's interior.
"Sorta close to Italy."
"Sorta close to Italy."