It’s hard not to get tired of meat here. Everything has meat. Even
the meat has extra meat. So imagine my great relief when I found that a country
that I didn’t even know had Italian influences can plate a pasta better than
half of Boston’s North End.
They rocked the Pumpkin Ravioli in cream sauce, the potato gnocchi is homemade, and I suspect the ravioli is pretty fresh too. The fileto (tomato) sauce tends to be mediocre, but the creams are creamy as cream should be, and the quatro quesos is the same thing with cheese. So if you can overlook the cheesiness of this particular post, remember that I put in a plug for pasta, however brief.
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