What threw me off was that the handmade pasta toes the line between al dente and undercooked. Staff were especially brusque and it's rather pricey.

That aside, the sauces are fairly enjoyable. Their mentaiko recipe is not what you would expect + those plump, fresh scallops are hard to ignore. The tomato-based lamb merguez and pasta alla vodka are tangy, creamy yet not overly surfeit, but you've gotta pick the right pasta type to go with it.

Very limited seating, good to put in a reservation. Probably wouldn't visit if not for Burpple 1-for-1.