Cuisine:

• Italian
• Others

Da Pasquale Description:
We could live on the bread alone---soft, puffy disks of pizza dough baked in the wood-burning oven---at this charming little family-run trattoria. We adore the panini filled with marinated chicken and arugula; or turkey breast, goat cheese, avocado and peppers. Signor Pasquale, who was the first pizza chef at Angeli, hails from Naples and his crispy, thin-crusted pies are among the menu's highlights. Other options include sublime marinated vegetables, a Neopolitan specialty, and such daily-changing pastas as linguine with soft shell crab, garlic and hot pepper; gnocchi with smoked cheese; and pappardelle with sausages. The double-storefront dining room, crowded with tables topped with white linen and butcher paper, is accented with rustic stone arches and extensive archive photography paying homage to old Napoli. The prices are reasonable, and if you live within a two-mile radius, delivery is free.


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