Two years ago, the original Pasta Armellino opened to great anticipation in downtown Saratoga. After all, who wouldn’t be excited about the Michelin-starred chef of the Plumed Horse (right across the street) plying his skills on hand-made pastas at moderate prices?
That casual eatery has done so well that last month, a second Pasta Armellino appeared on the scene at Main Street Cupertino, albeit much more quietly. Then again, it’s not easy for a new business to muster blustery fanfare during a pandemic.
Yet if you are a pasta lover like I am, you should be rejoicing mightily. Because these are supple, toothsome pasta dishes that will surely leave you giddy from the first forkful.
Management wisely concluded that eliminating that carnival-like treat for something new and different just wouldn’t do — not when it’s become such a distinguishing flourish for this high-end steakhouse.
That may not have changed. But other things have, most notably the restaurant’s size, which is larger by 2,000 square feet.
The new, bigger location.
The bar and lounge.
A glimpse into the dining room.
While the sommelier had to run around to various cabinets in the old restaurant to retrieve wine bottles, here the wine is stored in a dazzling 7,000-bottle, glassed-in wine vault right in the main dining room.
There’s also a dry-aging room right at the entrance, where huge hunks of deeply white-striated Wagyu beef are on display. And yes, that’s fat that you’re marveling at.