Rick Gencarelli is fattening up the West End. The chef behind the two-location sandwich shop Lardo will soon debut his fresh pasta restaurant Grassa in the neighborhood's twelve | west building, officially turning the former Corazon space into a mini-ChefStable "restaurant row." As previously reported, Grassa borrows several conceptual elements from Gencarelli's sandwich spot: counter service with sandwich-board ordering, high-top communal seating, and food crafted with house-made ingredients.
The menu of fresh pasta comes courtesy chef Ian Hutchings (an alum of Corvallis' lauded Luc) and his work with an Emilio Mitidieri pasta machine. The nine-item pasta menu offers dishes like gigli with smoked pork meatballs, strozzapreti with smoked olives and olive-oil poached tuna, and sweet pea agnolotti with shaved asparagus and lemon.