London chef-restaurateur Stevie Parle could be adding a second fresh pasta restaurant to his Pastaio brand. A premises license for 42 - 44 James Street in Marylebone in Parle’s name was posted on Twitter by Propel’s Mark Wingett; it is understood that a lease is yet to be fully agreed; the licensing application provides for opening at 10a.m., which suggests brunch could be on the cards. Parle responded to Wingett — “That is indeed my name but who says it’s a pastaio?!”
While the license application pinned publicly, and the drawings accompanying that application name Pastaio as the restaurant in question, the online portal for Westminster licensing cites the trading name as “not available.” There is no trading name on the license itself, submitted by Thomas & Thomas Partners on Parle’s behalf. In short: It might not be a Pastaio.
The original Pastaio opened in Soho in October 2017, tapping into Londoners’ growing appetite for fresh pasta served at speed with appealing prices. With Parle having closed Rotorino in Dalston and Dock Kitchen in Ladbroke Grove in the past 18 months, and having previously focussed on single restaurants, Pastaio will be his first ‘expansion.’ Roman-inspired Palatino, in Clerkenwell, and the flagship restaurant / coffee bar / kitchen garden Craft, in Greenwich, are the other restaurants in Parle’s portfolio. Parle is also connected to the French-Mediterranean restaurant Sardine, run by chef Alex Jackson, off City Road.
Pastaio’s signature — though now lesser seen — cacio e pepe; malloreddus, a Sardinian speciality; and stalwart rigatoni with tomato sauce earned it a place on contributor Daisy Meager’s guide to London’s best fresh pasta restaurants:
Meaning ‘someone who makes pasta by hand,’ Pastaio is heaven sent for those looking for a good meal in central London. The brightly decorated fresh pasta joint comes from restaurateur Stevie Parle and its short, sweet (and well-priced) menu is irresistible. Malloreddus in a slow-cooked sausage sauce sits side by side with bright sprouting broccoli and anchovy casarecce, and specials like potato and fontina ravioli in brodo.