There's absolutely nothing fancy about this tiny restaurant, but it serves the best homemade pasta in the Southern Zone. Chef Daniel Borello comes from the Piemonte region in northern Italy, and his pasta is light, almost tissue-paper thin, and perfectly sauced. There's no written menu, just a recitation of pasta shapes available with your choice of sauce. There's also meat or spinach-and-cheese ravioli and, sometimes, lasagna, as well as jumbo shrimp and beef tenderloin. But stick to the pasta—it's a sure bet. The only disappointment is that none of the wine choices is worthy of the food. End your meal with an authentic espresso or cappuccino.
Reviewed by bigblonde46 from TN on 2/13/09
If you like frozen Michelangelo frozen meals and don't have a problem paying for it, you'll love this place.
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