Kapara Mio
This spot, which evolved out of a pop up during the covid lockdowns, serves up some of the best homemade, Roman-style pasta in the city. The setting is simple: red and white checkered paper table cloths on a handful of street side tables. The menu is short and to the point, including a few fresh, acidic salads, classic Italian snacks like arancini, and a robust list of pastas made from local ingredients and lots of technical expertise. Favorites include the spaghetti Alla Norma, which uses locally sourced eggplant, olive oils and ricotta cheese; and the incredibly creamy butter and sage ravioli. The chef, Bentzi Arbel, loves to add new dishes based on market availability or spontaneous inspiration. Kapara Mio intentionally (to the dismay of many of its fans) does not take reservations in order to keep it from being stuffy or too formal. But if you want to avoid waiting you can come during lunch hours or before the nightly dinner rush that starts around 8pm.
This spot, which evolved out of a pop up during the covid lockdowns, serves up some of the best homemade, Roman-style pasta in the city. The setting is simple: red and white checkered paper table cloths on a handful of street side tables. The menu is short and to the point, including a few fresh, acidic salads, classic Italian snacks like arancini, and a robust list of pastas made from local ingredients and lots of technical expertise. Favorites include the spaghetti Alla Norma, which uses locally sourced eggplant, olive oils and ricotta cheese; and the incredibly creamy butter and sage ravioli. The chef, Bentzi Arbel, loves to add new dishes based on market availability or spontaneous inspiration. Kapara Mio intentionally (to the dismay of many of its fans) does not take reservations in order to keep it from being stuffy or too formal. But if you want to avoid waiting you can come during lunch hours or before the nightly dinner rush that starts around 8pm.
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