I went to the Capybara Café this weekend.
Down in Tampa for the Raymond James Stadium Spartan Race (ask me how that went), my mom and I decided to head over to St. Pete’s most recent viral hangout; an indoor enclosure where Florida locals can play, feed and otherwise interact with capybaras (80-pound rodents from South America, if you’re not familiar).
Suffice it to say, the experience was excellent.
I do, however, have one complaint:
Nothing about the place was a “café.” If you go there expecting food and beverages — like a Tokyo cat café with matcha and bubble waffles — you’ll be disappointed to find only kale.
And you’re not even allowed to eat it (it’s exclusively for the capys).
Luckily, though, I’m back in Jersey now and the past few days have allowed me plenty of opportunity to make up for the missed bites.
All as excellent as petting the world’s largest guinea pig, and as tasty to me as those undressed salads must’ve been to the animals, here are the three best things I ate locally this week.
(PS: This is a pasta edition, because, when you leave the Garden State, you come back craving the Italian specialties that put us on the culinary map.)
Truffle Mushroom Tagliatelle, Massa Pasta
A serving of Truffle Mushroom Tagliatelle at Massa Pasta.
Massa Pasta has two claims to fame at the time of this composition:
It was home to one of this week’s best dishes (obviously)
Let’s discuss the second point first.
The tiny mom-and-pop is an authentic Italian-style trattoria boasting flawlessly al dente pastas, European vibes and a staff as passionate about cooking food as you are about eating it. The atmosphere is quaint and inviting, and the ingredients in every dish are meticulously treated with the highest level of intentionality (red cabbage is fermented for weeks, dill is placed on side salads with tweezers). From the second you lift a menu to the moment you slurp the last remnants of pomodoro from a generously portioned bowl of rigatoni, you’ll feel as though you’ve discovered Bergen’s next big thing (and you’re right).
Expectedly, then, the top dish on the menu — the Truffle Mushroom Tagliatelle — was fantastic.
Featuring delicate house-made noodles smothered in a porcini cream sauce, the garlic and leek-loaded entrée was designed with the same thoughtfulness as all other aspects of the restaurant. Textures (firm pasta), flavors (umami, sweet, salty) and plating (topped with shaved truffle) were all considered, resulting in a decadent-yet-refined meal that was both comforting and high-end.
Go: 35 Washington St., Tenafly; 551-574-4455, massapastanj.com.
Ravioli alla Salsa di Noci (ravioli in walnut sauce), From Scratch
The Ravioli alla Salsa di Noci (ravioli in walnut sauce) at From Scratch.
Transitioning from the 201’s latest Italian hot spot to one of its most established and esteemed, my quarterly visit to From Scratch (I’d go more, if I weren’t so busy working a job that required me to eat) was as enjoyable as ever. Sitting across from chef Claudia Rovegno, I heard the latest tales of Italy’s finest antipasto, recaps of her fan-favorite pasta-making classes and retrospective accounts of cooking with her grandmother.
The last of those subjects inspired my order.
According to Rovegno, Ravioli in Walnut Sauce is a Northern Italian specialty, and one her nonna excelled at making. In its core, the pasta was filled with spinach and ricotta, and, outside its noodle walls, lie a cream sauce made — expectedly — with walnuts.
Today, the dish is an underdog on her otherwise Roman menu, and one she urged me to try.
Upon first bite, I was struck by the richness of the walnut cream, and the way its luxurious qualities made the cheese inside feel fluffy and light. I similarly delighted in the way the crushed nuts added crunch to the meal, and how a sprinkle of imported pecorino romano contributed a saltiness often missing from thick, white sauces.
Go: 44 E. Ridgewood Ave., Ridgewood; 201-857-5188, fromscratchridgewood.com.
Spaghetti Carbonara, Campofiore
A bowl of Spaghetti Carbonara at Campofiore.
And, lastly, we have one of the best versions of spaghetti carbonara I’ve found to date.
Flavorful cheese, smoky meat, golden noodles.
For a restaurant that’s only been open a few weeks, this handcrafted primi course was seriously impressive.
Go: 664 Bloomfield Ave., Montclair; 973-337-8586, campofiore.com.
Hungry for more?
Want more on this week’s latest food news? Check out some of my (and others’) best articles at NorthJersey.com/food.
Until next time, eaters.
Here’s hoping New Jersey gets a Capybara Café of its own — and, of course, that it serves fluffy bagels, house-brewed macchiatos and kale (preferably braised with shallots) that we and the rodents are free to share.
Kara VanDooijeweert is a food writer for NorthJersey.com and The Record. If you can’t find her in Jersey’s best restaurants, she’s probably off running a race course in the mountains. Catch her on Instagram: @karanicolev & @northjerseyeats, and sign up for her North Jersey Eats newsletter.
This article originally appeared on NorthJersey.com: Pastas dishes were the best things we ate in NJ this week
Dining and Cooking