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Back Alley Pasta
Despite being housed in a smaller space, Back Alley Pasta goes big with its flavours and innovation
Literally a hole in the wall in a tiny alley, it makes up for its small size with a big personality that includes its delightful co-owner/chef Jay. He has a knack for taking a bold and innovative approach in his creations. For instance, the potato gnocchi is matched with miso bechamel and yuzu brisket for an absolutely divine dish. The charred cauliflower with pesto diavola and pecorino Romano is another standout, so is the Hokkaido scallop with truffle beurre blanc and ikura. Its ever-changing specials are usually quite dependable too.
Must Try
- Squid Ink Carbonara
- Quinoa, Spinach and Truffle Arancini with Pomodoro Sauce
- Potato Gnocchi with Miso Béchamel and Yuzu Brisket
