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  • Talk about a supergroup! Combining the savvy, charm, and celebrity of Stefano Faita ("In the Kitchen With Stefano Faita," Entre Cuisine et quincaillerie, etc.), and the good nature and prodigious talents of Michele Forgione (formerly of Venti), along with the backing and spiritual guidance of Elena Faita (of Quincaillerie Dante and École de Cuisine Mezza-Luna fame), Impasto was one of the most anticipated openings of 2013, and they got started with a bang. I've only been twice, but both visits were seriously impressive, from their appetizers and antipasti (do not miss their charcuterie platter), to their pasta dishes (a specialty of the Faitas, and a course Forgione absolutely excels at), to their mains and desserts. Highlights so far have included: their pistachio mortadella & their mousse de foie de volaille on their charcuterie platter; corzetti with pesto, new potatoes, and green beans & heaven-sent gnocchi with tomato sauce, among their primi piatti; and a buttery, beautiful, and bodacious Florentine bistecca (easily 2 inches thick), which was said to feed 4-6, but easily fed 7, among their secondi. An instant favourite! Keep your eyes peeled for the pizzeria they're on the verge of opening...
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