The housemade pastas coming out of Bushwick’s Faro(436 Jefferson St.) have been a welcome bulwark holding back the anti-gluten tide since it opened last May.Now, the already Michelin-lauded restauranthas launched a carb lover’s eight-course tasting menu.
Chef Kevin Adey makes over 100 styles of pasta, all with local grains ground in-house, which he’ll be mixing and matching each night. Some of the early dishes have included Northwest Italy’s coin-shaped corzetti with scallops and Piedmontese tajarin (think egg-heavy tagliatelle) with uni. Also expect starters (truffled potato puffs!) and dessert.
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The tasting menu is $85 and only available at the six-seat Chef’s Counter on Fridays and Saturdays at 8 p.m. Reservations are required by calling 718-381-8201.