Really good pasta dish at 211 Clover

[Robin Garr]

So I went to 211 with a bunch of friends for a farewell lunch for a co-worker who's leaving us (sob!), but I got a little happier when I tried this really good pasta dish: Penne, which appeared to be fresh-handmade by rolling ridged pasta squares into short "quills," dressed with chunks of fresh mozzarella and a simple, textured roasted tomato sauce with plenty of good olive oil. Spectacular, and just $10 on the lunch menu!

211penne.jpg

Looks delicious!

That's actually dried garganelli that's brought in from an Italian importer through Mattingly I believe. The sauce is just oven roasted roma tomatoes, garlic, basil, and fresh mozzarella. I made that quite a few times during my brief tenure as sous at 211.

[Robin Garr]

That's actually dried garganelli that's brought in from an Italian importer through Mattingly I believe. The sauce is just oven roasted roma tomatoes, garlic, basil, and fresh mozzarella. I made that quite a few times during my brief tenure as sous at 211.

Thanks, Bob! I noticed that the "penne" were actually squares rolled into quills, not clear if it was done in the kitchen or at the pasta factory. I wouldn't say the sauce is "just" those things. Sometimes simple is good, and this is one of those cases.

That's actually dried garganelli that's brought in from an Italian importer through Mattingly I believe. The sauce is just oven roasted roma tomatoes, garlic, basil, and fresh mozzarella. I made that quite a few times during my brief tenure as sous at 211.

Thanks, Bob! I noticed that the "penne" were actually squares rolled into quills, not clear if it was done in the kitchen or at the pasta factory. I wouldn't say the sauce is "just" those things. Sometimes simple is good, and this is one of those cases.

I suppose I meant that it's just those few simple ingredients that make up a really good sauce. That's what I really liked about chef Allen's cooking style. It's classic, straight forward, and he puts out really good food.

[Robin Garr]

That's what I really liked about chef Allen's cooking style. It's classic, straight forward, and he puts out really good food.

You hit the nail on the head right there, Bob!

Robin, your pasta dish you reviewed a few weeks ago was made with fresh pasta! Chef Allen has been doing fresh pasta for evening entrees for a few months now, sooooo worth the effort too.

[Robin Garr]

Robin, your pasta dish you reviewed a few weeks ago was made with fresh pasta! Chef Allen has been doing fresh pasta for evening entrees for a few months now, sooooo worth the effort too.

Well, i've been to 211 twice recently, and both times I've been impressed. They've always been good, but I do think Chef Allen is kicking it up another notch. And with the redesign, it's one of the most comfortable "adult" bars in town.

Had lunch with my daughter at 211 Clover today for the first time, and we were both very impressed. I had the trout with potatoes and spinach. Wonderfully rich and complex flavors. Probably the best trout I've ever had in my life. Yummy! Service was polite and efficient. And it's a very pleasant and relatively quiet place. Very good value for such premium fare too. Highly recommended.

One of my favorite lunch spots. Can get a bit loud when there is a ten-top or two, but other than that it's hard to find fault with 211.