Stevie Parle, the chef and restaurateur behind Dock Kitchen, Rotorino, Palatino, Craft London and partner at Sardine, has opened his new restaurant Pastaio – a new pasta-centric restaurant on Ganton Street, Carnaby London.
Previously the site of Cha Cha Moon, work on transforming the site into Pastaio began in June 2017 and was undertaken by Meridian Design and Build, alongside Tom Dixon’s Design Research Studio.
Pastaio, translated simply as one who makes pasta by hand, combines striking interiors, art and eclectic music with comforting plates of fresh pasta and a modern, engaging drinks list to create a restaurant that is both contemporary and fun, while retaining a familiar neighbourhood feel.
The concise menu at Pastaio features simple, seasonal plates of fresh pasta priced affordably between £7 to £11 including Tonnarelli cacio e pepe (£7); Potato and gravy ravioli (£8); Casarecce, pesto, green beans and potato (£8), Grouse, rabbit and pork agnoli (£11) and Long Fusilli, crab courgette, yellow tomato and marjoram (£11). Additionally there will be a selection of smaller antipasti dishes to graze on including Anchovy stuffed pepperoncini (£3.50); a Fried mozzarella sandwich (£4) and Cured meats and sweet pickles (£3) as well as a selection of desserts.
Offering a playful element, Prosecco and Aperol slushies (£4) take centre stage on a well-priced drinks list that features a host of Italian cocktails, spirts and beers. Pastaio offers a short democratic wine list, encouraging discovery of lesser known Italian growers, priced by the glass.
The 70 cover restaurant was designed by Tom Dixon’s Design Research Studio, who has a longstanding relationship with Stevie and his restaurants. DRS created a clean space using a small palette of materials that were influenced by the industrial materials used in a professional kitchen. Pastaio’s interior is bold and colourful with elements intended to celebrate the fresh ingredients and handmade food at Pastaio. On the walls there is a striking mural by Rob Lowe of Supermundane, which incorporates Rob’s signature geometric style with the lines and shapes found in different pasta varieties.
Commenting on the project, Design Research Studio stated: “Design Research Studio has worked with Stevie many times and it was great to continue that relationship with this new project. The space needed to be fresh, clean and fun – a contrast to your stereotypical Italian pasta restaurant. We kept the colour scheme very paired back and focused on texture with materials like the terrazzo, the resin and the acoustic treatment of the ceiling using woodwool panels. These textured elements were then paired with slick stainless steel and bright colours in the upholstery and pasta inspired mural by Supermundane. The result is a fun and balanced space which we believe will form a great backdrop to Stevie’s contemporary pasta offering.”
Stevie cut his teeth as a young chef in some of the finest restaurants in the world, including the River Café, which is where, under the direction of Ruth Rogers and Rose Gray, Stevie learnt the art of true pasta making. Pastaio is the next restaurant project for Stevie and his team following on from the prior success of Dock Kitchen, Rotorino, Craft London, Sardine and most recently Palatino which he opened to critical acclaim earlier this year.
Stevie commented: “I’ve been obsessed with making fresh pasta since I first learned to cook. The kneading, resting, shaping, rolling, stuffing and drying of fresh pasta is a skill that takes time and dedication to develop. Over the last few years at Rotorino and Palatino we’ve managed to make fresh pasta consistently and fast and I’m super excited to bring this affordable handmade pasta to Soho. We’ve worked hard with Tom Dixon and DRS to make a space that feels contemporary, vibe-y and fun rather than make you feel like you’re on holiday in Bologna.”
Pastaio opened in October 2017 and is open Monday to Sunday from 12pm.
For more information visit: www.pastaio.london or follow @PastaioLondon on social media.
Meridian Design and Build Limited
Meridian Design and Build Limited specialise in fit-outs for restaurants, retail units and high-end residential homes. This November, Meridian Design and Build Ltd celebrate 20 years in business and this is something the company is very proud of.
Over the past two decades, Meridian Design and Build Limited have worked with numerous worldwide corporations delivering exciting new schemes and designs. Clients have included Pizza Express, Franco Manca, The Real Greek, Wagamama, Nando’s, Obica, Paul Bakery, ASK, Wasabi, Bella Italia, Starbucks and Randall and Aubin, amongst others. Most recently, Meridian Design and Build Limited was appointed as the main contractor on Pastaio.
Meridian Director, David Hack, said:
“Pastaio was a Design and Build project and another exciting venture for us to be involved with. We worked very closely with Stevie Parle, with quantity surveyors Gardiner & Theobald and with designer Tom Dixon, to create a fantastic new restaurant in Soho.
“This project included a designer resin floor, which took up a week of the programme, but despite this time consuming aspect of the scheme, we managed to deliver Pastaio on time.”
“Here at Meridian we pride ourselves on our ability to work closely with the entire project team and on every project we aim to deliver fantastic schemes which meet with the architect’s/designer’s overall view and project aspirations. Where called for, we can assist with planning applications and all our work is completed within programme and budget.”