Chef and co-owner Jay’s Back Alley Pasta has a cult-like following. The izakaya-style pasta bar is packed with locals night after night but still welcomes newcomers with open arms — so long as you don’t rock up without a reservation, please, because these seats get filled up fast. It can be tough to squeeze between the boisterous tables on a busy night, but that’s half the fun.
The other half is the pasta: bold, a little bit showy, and anything but standard. Order at least two: the squid ink tagliolini carbonara topped with smoked bacon and a soft-boiled egg, and the peppercorn parpadelle paired with a luxurious ragù of slow-braised wagyu cheeks. Beyond pasta, there’s antipasti, rice bowls, and desserts. Look out for specials on the board.