advertisement

Part of the booming new dining scene that has turned dear old NW 23rd into a kind of Restaurant Row, Grassa is a trattoria known for its made-on-the-premises pasta. The homemade carbs are augmented with seasonally changing sauces made with fresh local ingredients. There are about seven pasta dishes available daily, some of them classics like spaghetti agli’olio (with olive oil), and spaghetti pomodoro (with tomato sauce), others more adventurous, like spaghetti lemon chitarra made with basil and hazelnuts and topped with zucchini and mozzarella crema. Order a salad or a starter plate of fried zucchini fritters to accompany your pasta and you’ve got a top-notch lunch or dinner for under $20. Grassa has a corner location with big wraparound windows and a pleasant but not particularly memorable interior (although it’s fun to watch the pasta being made).