Tagliatelle al Ragù
$26
Hand-cut ribbons in a slow tomato-and-beef ragù, parmesan, a turn of black pepper.
Rolled this morning
Our story
One pasta pot, one wine list, one good idea.
Stella & Vine started the way most good trattorias do: two cooks, a borrowed pasta machine, and a stubborn belief that dinner should take a while. We roll the tagliatelle and pappardelle by hand every morning, braise the ragù until the afternoon, and keep the wood oven going from open to close.
The wine list is the other half of the place — a couple hundred bottles from small Italian growers, most of them open and pouring by the glass, because a single glass of something good is the whole point of a wine bar.
— Marco & Lucia, at the pass
DailyPasta rolled by hand
200+Italian bottles
Till 11Poured by the glass
