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FOODIE
Pasta Pasta Delights
By Luann & Company/foodie@longislandernews.com
A road trip in the eastern direction
will take you to a place so good you have to say the name
twice.
Long Island Restaurant Week pulled us out to Port Jefferson
for some “Pasta Pasta.” The upscale Italian restaurant
is worth the trip to the small waterside village. Some aspects
of Port Jeff remind us of Huntington – its Main Street
buzz, history and shopping, while others remind us of Northport
– its charm, small-town feel and nautical element. And
nestled in the middle of it all is Pasta Pasta.
In its 16th year, the restaurant, despite its name, is more
than just pasta. Executive Chef Steven Sands, a graduate of
the Culinary Institute of America, has built a diverse menu
featuring both creative and traditional veal, chicken, steak,
fish, pasta and pizza dishes. Owned by Steve Sands and Jules
Buitron, the interior has a distinct Tuscan villa feel, with
draperies, dim lighting, candlelit tables and mirrors, creating
romantic dining in an intimate setting, but also suitable
for a party of friends looking for a night out.
We started with a top-notch appetizer, wasabi calamari –
black and white sesame seed crusted calamari tossed in General
Tao’s sauce and drizzled with wasabi aioli. The calamari
is tender and crispy, and the General Tao’s and wasabi
creates a delicate balance of sweet and spicy in this standout
dish. Stuffed baked clams come two in a dish, but are huge
and packed with taste. An inventive grilled filet mignon quesadilla
($10.95) with caramelized onions, roasted corn, aloutte cheese
and smoked mozzarella finished with a chipotle lime aioli
is creative, tender and tasty. Bruschetta, grilled Italian
bread with melted mozzarella and tomato compote is good, too,
but the bread they give you at the start of the meal is just
as good if not better, sliced and spread with a garlic or
herb butter.
Entrees did not disappoint. We loved the crabmeat-crusted
barramundi. A thin white fish, it was cooked just right, crispy
in some places and flaky in others, and comes atop a stellar
asparagus and sweet pea risotto. Baked chicken breast ($19.95)
reminded us of a new version of chicken parmigiana. A tender
breaded chicken breast topped with ricotta, sun dried tomatoes,
spinach and mozzarella is served on top of linguini and a
robust plum tomato sauce. Rigatoni ala vodka ($16.50) is a
standard that Pasta Pasta does well, adding prosciutto and
scallions to the mix, while the creative angel hair with chicken,
julienne pepperoni, garlic, plum tomatoes and fresh mozzarella
($16.95) is light, bold and slightly spicy all at the same
time. Accommodating as Pasta Pasta was, a vegetarian in our
group asked for a primavera not on the menu and they delivered.
Dessert brought the meal home. Silk ’n’ satin cheesecake
is light and creamy, half cheesecake and half what tasted
like a thick chocolate mousse. Rice pudding doesn’t flake
on the rice, to our delight, and comes with a crispy flaky
flat version of what reminded us of zeppole. White chocolate
mousse with fresh strawberries is just the right amount of
dessert for those who want a light taste of something sweet.
What’s more, our perfectly roasted coffee came in a bowl-sized
cup – we are not kidding.
With attentive service and food to match, Pasta Pasta is a
trip on the North Shore worth taking if you’re looking
to try something new. A visit to the website, where you can
listen to the specials, should be enough to get you there
in a heartbeat.
Pasta Pasta
234 East Main Street
Port Jefferson
631-331-5335
www.pastapasta.net
Atmosphere: Romantic, intimate
Cuisine: Italian, American
Price: Moderate
Hours: Mon-Thurs: 11:30 a.m.-3 p.m., 4:30-10 p.m.;
Fri & Sat: 11:30 a.m.-3 p.m.,
4:30-11 p.m.; Sun: 3-9 p.m.
Main
Menu
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