Pastore, Underbelly Hospitality’s latest addition, focuses on carefully sourced seafood and scratch-made pasta.
On opening night , diners aah and aahed over beauty of lightly cure gulf snapper . Slices are nestled among fennel , Castelvetrano olives , and drizzled with gamboge oil — the resultant role , a citrusy , melt - in - your - mouth spirit that smacks of summertime . Squid overgorge with farro , sundried tomato , smoke sofrito , caramelize onion , and hazelnut romesco tastes like a hearty boudin with a Mediterranean twist .
This marine - forward menu tracks for executive chef Jeff Potts , who enunciate he ’s always been fuck as The Seafood Guy , a moniker that ’s come after him to Underbelly Hospitality ’s young eating house , Pastore Italian Kitchen . Together with culinary director Scott Muns , the two have created an Italian coastal cuisine menu that is seasonal , curated to a variety of palates , and highlight Potts ’ talents in the kitchen .
Pastore open on June 30 on Dunlavy Street in Regent Square . And the new restaurant feels as comfortable , friendly , and warm as a bad Italian household . The food is filled with herbaceous flavors , and every bite , from the household - made semolina bread to the ambrosial celery root panna cotta , dazzle .
Photo by Alex Montoya, courtesy of Pastore
“ Most important to me as a chef is thoughtfulness in sourcing our ingredients and the way we look at seasonality , ” Potts allege . “ I ’m beguile with seafood because right on now , the agency we treat the ocean , Pisces the Fishes could turn into a distant retention . ”
Elsewhere on the computer menu find ravioli in brodo . Its robust oregano smack , discernibly fresh alimentary paste , and kicky , Texas - sized long pepper warmth packs a big punch . “ This bag come from a fond retentivity of my daddy making ravioli with sausage and peppers , ” say Potts . “ My version apply sweet Italian chicken sausage and an aromatic brodo , and just like with the Pisces the Fishes , I use every part of the chicken to line out the fullest regalia of flavors . ”
The Pastore menu is rounded out with flatbreads , mains that include roasted pork belly on a bed of gigante edible bean ragout and hearth - blackguard whole branzino puttanesca , and pastas like swordfish amatriciana .
Cocktails crafted by honor - winning barkeeper Sarah Troxell are subtly complex . The Basilico Acido limoncello is light , frothy , refreshing , and tart - sweet , and comes sprinkled with aromatic ground St. Basil . The Olio - Tini is unclouded knock rummy and vermouth with drops of aureate olive oil on top — an crying Hellenic summertime martini . An impressive wine tilt of lesser - known varietal wine and producers will impress oenophiles .
Pastore is open for dinner party Monday through Thursday from 5–10 pm , Friday and Saturday from 5–11 postmortem examination and Sunday from 5–9 pm . Reservations are encouraged and can be made on Resy .
Snapper crudo|Photo by Duc Hoang
The spread at Pastore looks as enticing as a dip in the Adriatic Sea.|Photo by Duc Hoang
Pompelmo e Tonico|Photo by Duc Hoang
