“Healthy pasta” sounds like the saddest trombone of all fast-casual concepts. But this Capitol Hill newcomer from two Tuscany natives delivers legitimately superb pasta—and with fewer carbs too. Pick your shape from the day’s offerings, which may include spaghetti, rigatoni, or big spirals of campanelle, then select a sauce like Sicilian pesto made with mint and almonds or braised hen with pistachios and citrus zest. Nuclear scientist–turned–chef Filippo Fiori extrudes pasta made from a legion of flours: quinoa, rice, rye, corn, and bean among them, the combination of which adds more fiber, more protein, and more satisfying bite.
Photo By: Sarah Flotard