Solo Pasta should appeal to health conscious 20 to 40-somethings who work and shop in Taipei’s East District (東區). The Italian eatery, which opened six months ago in an alley behind Eslite Bookstore’s Dunnan Branch (台北敦南誠品) limits its entree menu to an array of pastas that are notable for their originality and fresh ingredients.
The menu may be small, but the restaurant’s interior is rather large, with two dining sections; the first as you move past the large windows at the entrance, the second facing the open kitchen. Mustard-yellow tongue-and-grove paneling on the walls and wood laminate on the tables and floors lends the space a comfortable atmosphere.
Aside from pasta, the restaurant has a moderately sized appetizer menu that is somewhat hit and miss. The bruschetta (NT$60) falls into the latter category because its presentation seemed an afterthought. Chunks of fresh tomato infused with olive oil and basil were scattered over the surface of the first slice, while the second supported a swath of delicious chicken liver mousse. Though the mousse had a creamy texture and robust flavor with hints of balsamic vinegar, the portion was too small. There are no other bread items on the menu, which seems a little puzzling for an Italian restaurant that limits its main course menu selection to pasta.
The oven-baked eggplant with mozzarella and Parmesan (NT$160) was a hit, as were the assorted marinated mushrooms (NT$80). In the former, three layers of eggplant alternated with a thick tomato sauce and were topped with a moderate amount of cheese. This light dish was delicious and ideal for those watching their waste size, though it might have benefitted from a pinch of basil or oregano. The mushrooms marinated in spices, white while vinegar and olive oil perked things up with their tangy flavor and crunchy texture.
Other appetizer items that I was told are worth trying include asparagus with runny egg and extra-old Parmesan (NT$280) and raw vegetables with garlic and anchovy dip (NT$230 for two).
My waitress said that the squid ink spaghettini (NT$280), sweet basil pesto spaghettini (NT$220) and smoked duck in a cream balsamic sauce with spaghetti (NT$260) are among patrons’ favorites. I went with the duck because friends who work near Solo Pasta have raved about it before. The slightly sweet balsamic vinegar cream sauce acted as a nice counterpoint to the strong smokiness of the duck. The sauce is delicious and alone makes a trip to Solo Pasta worthwhile. Now all they need to do is add plain bread to the menu so customers can slop up the yummy sauce when the pasta is gone.
The dessert menu is also worth a try. The generous slab of tiramisu consisted of a mascarpone body infused with marsala (a dessert wine similar to sherry), which rested on an espresso-dipped foundation of ladyfingers (NT$80). Other desserts include oranges marinated in caramelized syrup and served with frozen chocolate (NT$150) and cannolo, or pastry tubes filled with ricotta cheese (NT$160).
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