PhotoHeadlinerSOLA PASTA BAR Four years ago, Massimo Sola saw a chef tossing pasta and sauce in a wok, and immediately he understood how effective the Chinese cooking utensil could be for the task. So now, at his pasta restaurant in SoHo, he’s using woks. There are five of them set into electric burners in the square kitchen that occupies most of the space, where chefs prepare pasta dishes in full view. “The chefs do the cooking and serving,” said Mr. Sola, who received a Michelin star in Varese, Italy. Bar food includes burgers, cured salmon, sausage rolls and cauliflower battered and spiced like Buffalo wings.

Source: New York Times August 15, 2017 17:03 UTC