The weekend’s going to be insane. Obviously.
Candy. Parties. Bobbing. Nurses in thigh-high, patent leather boots. More Lycra per capita than during the Chicago Marathon. And it’s Halloween.You better start carbo-loading.
Good thing Ripasso is busy rolling out fresh pasta as we speak.
This is the new venture from the chef who brought you Terragusto, an artist working primarily in the media of flour, water and eggs. Meaning your pappardelle in a creamy meat sauce with a hint of white truffle is going be well-tended to.
In fact, swing by in the morning to watch it being made—and then at night, the pasta-making tables are turned into big communal seating areas.
Since they’re now armed with a liquor license, you can stop in before your big masquerade shindig this weekend for a nibble of antipasti at the bar and an 8 1/2 (rum, Fernet, cranberry compote)—the perfect cocktail for your Marcello Mastroianni costume.
And while the dark interior looks ideal for dates, there’s just something about those two big booths in back that call out for a grand dinner party where you order the chef’s tasting menu, feasting on whatever trout-laden ravioli or risotto flight comes your way.
Of course, it’s not only pasta. We would never suggest you check out a place without at least one Wagyu steak on the menu.
We’re not that crazy.
Candy. Parties. Bobbing. Nurses in thigh-high, patent leather boots. More Lycra per capita than during the Chicago Marathon. And it’s Halloween.You better start carbo-loading.
Good thing Ripasso is busy rolling out fresh pasta as we speak.
This is the new venture from the chef who brought you Terragusto, an artist working primarily in the media of flour, water and eggs. Meaning your pappardelle in a creamy meat sauce with a hint of white truffle is going be well-tended to.
In fact, swing by in the morning to watch it being made—and then at night, the pasta-making tables are turned into big communal seating areas.
Since they’re now armed with a liquor license, you can stop in before your big masquerade shindig this weekend for a nibble of antipasti at the bar and an 8 1/2 (rum, Fernet, cranberry compote)—the perfect cocktail for your Marcello Mastroianni costume.
And while the dark interior looks ideal for dates, there’s just something about those two big booths in back that call out for a grand dinner party where you order the chef’s tasting menu, feasting on whatever trout-laden ravioli or risotto flight comes your way.
Of course, it’s not only pasta. We would never suggest you check out a place without at least one Wagyu steak on the menu.
We’re not that crazy.
