Aunt Jakes, Greenwich Village, NYC

///Aunt Jakes, Greenwich Village, NYC

Aunt Jakes, Greenwich Village, NYC

Like the old Chinese menus, you select one from column A and one from column B. In Aunt Jake’s case, you select your pasta (housemade) and then your sauce. Sort of a DIY pasta in a bowl.  You can choose from pastas that include squid ink (black) fettuccine, beet pappardelle (red), cavatelli, and even gluten-free rigatoni, and then select the sauce from 10 different ones including marinara, broken meatball, puttanesca and carbonara.

The hearty portions are served in a bowl garnished with fresh basil and slices of Italian bread.  We sampled the Sunday sauce (+$4; sausage, veal and shredded short ribs in a flavorful tomato sauce) over tagliatelle ($14) and the arribiata (+$1;  a tomato sauce spiced with just the right amount of garlic and chili peppers to give it a nice kick!) with what we thought was the beet pappardelle ($15).  I saw thought, as although the dish was fabulous the pasta ribbons were not red, or even pink as described to us by the bartender. When the server placed it on the table, I inquired whether this was actually the beet pasta. He assured me it was. Quite odd! Quite odd, but still tasty enough to say I recommend a trip.

If you are not starving when you go, I do think you could be satiated by sharing one bowl and a salad!

 
 
 
Aunt Jakes
Greenwich Village
47 West 8th Street
New York

Aunt Jakes Menu, Reviews, Photos, Location and Info - Zomato

By |2018-03-29T13:22:57+00:00April 19th, 2018|NYC Restaurant Reviews|0 Comments

About the Author:

Blogger Bonnie Tandy Leblang has been covering food since before it was hip to do so! She’s penned magazine, newspaper and syndicated food columns in addition to cookbooks. Follow her on twitter @BonnieBOTB and on Instagram@BiteoftheBest and at @BonnieBOTB "I eat for a living!” is her mantra, sharing what she’s sampled so you’ll know where (or where not) to go, plus what food products and gadgets to try. For her full bio go to the about us page.

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