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Sneak Peek: Porano Pasta on Washington Avenue

January 21st 05:01pm, 2016

Porano_13

 

After nearly a year of anticipation, chef-owner Gerard Craft will open Porano Pasta, his new fast-casual concept, Tuesday, Jan. 26. As The Scoop reported last February, this is the James Beard Award winner’s fifth restaurant, and it is located in a massive two-story space at 634 Washington Ave., downtown in the Mercantile Exchange. Executive chef Michael Petres, former executive chef at Pastaria, will oversee day-to-day operations.

Customers will step up to the counter and build their own bowls from a selection of bases, sauces, proteins or vegetables and toppings. They can start with house-made organic semolina pasta, organic farro, romaine and kale lettuce or Italian rice, then add one of 11 house-made sauces including everything from a classic pomodoro to pumpkin seed and lime pesto.

Porano features hormone- and antibiotic-free meat such as slow-roasted pork, beef meatballs and grilled chicken. Veg-friendly offerings like spicy tofu or seasonable vegetables (currently butternut squash or Brussels sprouts) are also available. In additional to bowls, Craft and Petres have created a daily focaccia dish using Companion bread and Panzos, fried dough pockets stuffed with rotating fillings.

The large beverage menu includes a frozen Negroni and a nonalcoholic strawberry-lime slush inspired by Italian granitas. White and red house Scarpetta wines on tap are available, as well as bottled and canned brews, a house draft beer brewed by The Civil Life and several Excel sodas.

In addition to quick, custom meals, Craft said he wants to focus on how he can source locally and responsibly as a fast-casual concept. “We want to rework the way the fast-food industry thinks about the supply chain,” Craft said. To that end, Porano recently purchased whole hogs to break down in-house and use for its porchetta, Sunday sugo sauce and specials. Craft aims to source from many of his current vendors that supply other Niche Food Group restaurants, including Todd Geisert Farms, Newman Farms, Double Star Farm and Berger Bluff farms.

Porano will be open Monday to Friday from 11 a.m. to 9 p.m. and Saturday and Sunday from 11 a.m. to 10 p.m., though it will operate on limited hours to start. Here’s a sneak peek at what to expect when doors open Tuesday at Porano Pasta:

 

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-photos by Michelle Volansky 

By Catherine Klene

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