Circolo is a new Noho restaurant owned by the chef from Posada Margherita in Tulum, Mexico.  If you haven’t seen our review, click through now.  This was a phenomenal little spot on the beach where Alessandro Carozzino, known as the ‘Pasta Nazi’ makes every pasta order from scratch.  He frowns on special requests, as he crafts his special menu daily.  It was the freshest, simplest and most delicious pasta we’ve had in the most stunning of settings.  When we heard he was opening in NYC?!

Circolo is located in the former Mercat space, which is high-ceilinged and spacious.  A loft houses all of the wine and a nice touch is the little open window to the kitchen.  The wood is light, the walls washed in grey.  The vibe has some similarity to the whitewashed restaurant in Tulum.  The bar scene is busy with an after-work crowd at the gorgeous copper-topped bar.

Alessandro himself is not in the kitchen, rather, he’s enjoying the season in Tulum while Fabio Scovaventi cooks at Circolo.  Hailing from Tuscany, the chef presents locally sourced Italian cuisine and a mix of traditional and contemporary dishes. 

“Circolo” is an Italian word meaning both circle and club. In traditional Italian society, a circolo is a local spot to meet friends, play cards, discuss current affairs and enjoy an aperitivo.

There are few early reviews on Circolo, but we’d heard the grilled octopus was outstanding and KNEW we had to get pasta above all else.  We craved that delicious al dente fresh pasta.  Circolo did not disappoint us.  We both had amazing pastas, although Steve’s ravioli was a bit more unique stuffed with butternut squash and topped with a large dollop of stracciatella cheese.  What is that, you ask?  It is the stuffing inside burata without the harder mozzarella shell.  It doesn’t get better than that!!  Mine was lovely as well, stuffed with a mix of spinach and ricotta, topped with a rich bolognese sauce.

The octopus was as tender as promised.  We also liked the Tuscan meatballs, which had gotten some flak for being deep fried.  But the dipping sauces were amazingly fresh spicy tomato, pesto and artichoke aioli.  We were pleasantly surprised by the incredible dessert menu.  The pastry chef should be commended.  We recommend the Raspberry Tart with limoncello.  Wow!

I wish I had better pictures, but it was dark.  We’ll try a lunch if they start serving one!

GRILLED OCTOPUS pistachios, tomato confit, lemon juice…14

TUSCAN FRIED MEATBALLS served with three homemade sauces…13

RAVIOLI DI ZUCCA filled with butternut squash in a light sage butter sauce, stracciatella cheese…20

CAPPELLACCI filled with spinach and ricotta with a bolognese ragout, parmiggiano…20

RASPBERRY TART  9

This is a LOVE.  Guaranteed we’ll be re-visiting and soon.  This area is choc full of loves from Il Buco Alimentari to Le Philosophe to Mile End Sandwich to ACME and Five Points...The Wren, Peels and on it goes.  Check out the links.  You will find a love too!

http://www.circolonyc.com

45 Bond Street – Noho