Two-course lunch at notable value featuring daily pasta selections
Tips from diners
Arrive by 1 PM - popular with the business crowd and can fill up quickly
Handmade mafaldine (ridged ribbon pasta) with fresh broccolini pesto
Tips from diners
Vegetarian-friendly but doesn't feel like a sacrifice - the pesto is vibrant and fresh
Classic Roman preparation with handmade spaghetti, perfectly balanced sauce
Tips from diners
Lighter, more refined than traditional Roman versions - the yolk is creamy without being heavy
Handmade rigatoni topped with slow-cooked meat ragù
Tips from diners
The ragù tastes like it simmered for hours - rich, meaty, and coats each piece of pasta
Large ravioli filled with an entire egg that runs when cut open
Tips from diners
Cut gently - the runny yolk is part of the appeal. Ask what sauce it's served with as it changes bi-weekly
Created by restaurateur Jeffrey Mui and Chef Roland Schuller, La Volta focuses on seasonal handmade pastas made fresh daily in the open kitchen. Most pasta dough is prepared on-site, and the menu rotates every two weeks to reflect ingredient availability.
Menu rotates every two weeks to reflect seasonal ingredients - visit multiple times to experience different preparations
Created by restaurateur Jeffrey Mui and two-Michelin-starred chef Roland Schuller - this is pasta made by someone with serious credentials
Most pasta is handmade daily on-site - you can sometimes watch them working in the open kitchen
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