Broder's Pasta Bar

 

It was nice to see this restaurant looks the same as it did several years ago.  A large u-shaped bar for seating along with small tables around the perimeter.  The colander light fixtures and sconces are still there.  The restaurant fills very shortly after opening time of 5 pm and stays crowded with a line of people waiting in the hallway by the entrance.  The noise level is quite high.  Get there early to get a parking space in the small lot.

Jeff, our waiter, was a familiar face who has been there for many years.  He is very knowledgeable and was happy to recommend dishes for us to try.
 
We started with olive ripiene - Sicilian green olives stuffed with fennel sausage, breaded and fried.  The consensus was that it was interesting and good, but maybe we wouldn’t order it again. 

Next was the conserve del collo de agnello - lamb neck rillettes which were pureed to a spreadable concentrate, served with pickled apricot, onions micro green and toasted garlic.

It came in a small jar with great bread.  Most of our group wasn’t fond of it.  Others really liked the roasted lamb flavor.

Mozzarella de bufala had a different twist with the mozzarella served over butternut squash puree, with oyster mushrooms, apples and balsamic.  There was not a lot of flavor  - a little bland.

Torta de formaggio was a savory gorgonzola cheescake served with fresh persimmon, spiced walnuts and apple balsamic that was served with toast for spreading.  This was the flavorful winner for the antipasti.

 

Pastas we sampled were very different and all delicious.

Fettuccine con cinghiale e fichi - Fresh spinach pasta with boar and fig ragu which incorporated

kale, tomatoes, mascarpone and pine nuts.  This was mild flavored.  We had an equal number of those who loved it and those who felt it was okay.

Guadrucci con pollo - Fresh pasta with fresh field greens, roasted chicken breast with prosciutto, sliced almonds and asparagus had a nice savory finish with balsamic and mascarpone.  This has been a top seller at the restaurant since it opened, and we were all

in agreement that it was very good. 

Fettuccine con maiale all’arrabbiata - fresh pasta with braised pork belly, tomatoes, garlic, chilies and arugula was our favorite.  This version of the dish had a nice spicy (but not too hot) sauce that we all loved.

The seasonal desert was Pumpkin Cheesecake which was nicely spiced and served with bourbon caramel, mascarpone and walnut brittle.

The tiramisu was well done and served with mascarpone,

Bestia nera is a flourless chocolate cake with whipped cream and berries.

We liked all the deserts with the pumpkin cheesecake the winner.

 
Overall, the food was very well done and presented.    All the pasta is freshly made, along with the sauces.  There is a nice wine list of Italian wines and also some desert wines.