San Sabino hums with the strange and delicious. Inspired by crab salads from sushi joints, Angie Rito and Scott Tacinelli stuff these oversized farfalle with smoky crab and top it with tobiko (flying fish roe) and rice crackers.
More Pioneering Pasta: Pillowy sheep's milk gnudi backed by an unusual second-line of clementine, mint and crispy peanuts.
And Don't Miss: Shrimp parm has long been a dish that's at worst maligned, at best a red-sauce-joint curiosity, but here it gets a glow-up. Three huge shrimp swim in a sweet-and-sour-and-spicy arrabbiata sauce swirled with creamy stracchino cheese.
6. Doppio Ravioli at Dario in Minneapolis
This nods to a cheese course but in pasta form. Dario chef Joe Rolle fills one pocket of his ravioli with sunchoke purée, the other with ricotta, and tops the pasta with a rich butter sauce, honey, hazelnuts and rosemary.
More Pioneering Pasta: Rolle loves a double. "Maybe it's my ADHD mind," he admits. In another hit from the pasta section, an agnolotti perfect for winter, one half contains succulent short-rib, the other, polenta.
And Don't Miss: A zesty hiramasa crudo vibrates with acidity from calamansi, ponzu, gooseberry and yuzu kosho, balanced by the creaminess of avocado.
(END) Dow Jones Newswires
February 14, 2025 19:00 ET (00:00 GMT)
Copyright (c) 2025 Dow Jones & Company, Inc.
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