If all of Ladner’s pastas tasted so clearly like the work of a chef—or, better yet, a grandmother—he might really be on to something.
–Hannah Goldfield “The restaurants trying to shake up pasta” The New Yorker
If all of Ladner’s pastas tasted so clearly like the work of a chef—or, better yet, a grandmother—he might really be on to something.
–Hannah Goldfield “The restaurants trying to shake up pasta” The New Yorker