Main Street Pasta & Wine
Thanks to its co-owners' past kitchen experience (former L'Espalier chefs Matthew Dilisle and Peter McGough are behind the new business), this pasta shop opened to much fanfare. With just one trip, you'll leave with everything you need for making a meal—fresh pasta, meatballs, tasty sauce, and even a bottle of wine (or beer) from the tucked away upstairs area. Pasta choices rotate, with tagliatelle, cresti de galo, squid ink spaghetti, and gnocchetti sardi as a few. Lucky weekenders grab ricotta raviolis (occasionally Maine lobster, basil pesto, or Périgord truffle). They use organic semolina out of Quebec, as well as whole wheat flour from local Ground Up.