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  • Brand-new Old Montreal Italian osteria specializing in pasta dishes of all sorts at a reasonable price. I've only visited Venti for a special occasion with chef Sara Jenkins (Porchetta, Porsena, NYC) during their first week of operation, so I haven't gotten a full sense of chef Michele Forgione's talents in the kitchen and the service was still a little rough around the edges. But, that said, the menu looks great, they're one of the only restaurants in Montreal with a pasta extruder (meaning they can make dried pasta in a range of finicky shapes [like strozzapreti!], in addition to making fresh pasta), and they appear to have a strong team in the kitchen (two of the featured pasta dishes that night--artichokes, sweetbreads, mint, and tagliatelle & strozzapreti with lamb sausage and mustard greens--were perfectly executed and rank among the best I've had anywhere).
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