SquareMeal Review of
Emilia’s Crafted Pasta
This casual waterside newcomer has big ambitions: it’s aiming to become the best pasta restaurant outside of Italy. Everything (including the pasta) is made daily on-site, by Genoa-born head chef Simone Stagnitto. A marble-topped pasta bar dominates the room, which is decked out in reclaimed timber and terracotta. There’s room for 35 including alfresco spots overlooking St Katharine Dock, with diners choosing from the likes of deep-fried Parmesan balls, and Bolognese with homemade béchamel. The succinct wine list offers one white (Contesa Pecorino IGT Colline Pescaresi, from Abruzzo), one red and one rosé, alongside a Prosecco option, or there’s Italian craft beer, artisan lemonade and coffee from The Roasting.