Slideshow

Slide Show: Inside Handcrafted Pasta Eatery Grassa

June 5, 2013

The large eagle mural above Grassa's booths was painted by Blakely Dadson, and the eatery's logo was crafted by Public-Library.

Lardo's Rick Gencarelli mans the Emilio Mitidieri pasta extruder, capable of pumping out massive amounts of shaped pastas, like the strozzapreti on the right.

The interior was designed by Rick Gencarelli and Nick Schuurman with input from Jessica Silverman and Kurt Huffman. According to chef Ian Hutchings, "It's extremely functional and manly, with a workshop vibe."

Some more of Grassa's fresh pasta offerings: gigli, strozzapretti, bucatini, rigatoni, radiatore, and more.

Grassa's functional booths below the restaurant's guardian eagle.

The ordering counter greets guests as they walk in the door, then they're given a number and sent off to wait for the goods.

Grassa's no-frills logo reflects the simple menu of stand-by pasta dishes and sides.

The space is located between Gencarelli's Lardo and Anthony Cafiero's Racion in the turbine-topped Twelve West building on SW Washington.

Grab your stretchiest pants, because Grassa is here. The pasta-centric, counter-service restaurant project from Lardo's Rick Gencarelli opens next week with a menu of freshly made pastas and sides in the sunny space next to Lardo's downtown location—and we have the exclusive first look inside.

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