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Tipo 00

A long-standing legend you can always rely on when Italian comfort food and big, buttery bowls of pasta are the go.
By Amy Collins and Libby Curran
December 09, 2014
By Amy Collins and Libby Curran
December 09, 2014

Sometimes you've got to put the green juice down and dive right into a very large plate of carbs. You can't deny how good that feels in the moment; it's all about taste, the quality of the forkful of pasta going into your mouth and all the butter or sauce bringing it to life. And Tipo 00 understands this.

Named in a nod to the traditional flour used to make pizza and pasta, the restaurant sure knows a thing or two about the gig. It's built a whole pasta bar around the idea of sitting down to a top-notch, memorable bowl of the stuff, where quality, care and fresh produce are far more important than what it might do to your waistline. Don't think of it as a problem for future you. Current you will be very, very happy.

Of course, there are some excellent things that come before the pasta here. Open decadently with plates like stracciatella with celeriac and hazelnut ($21), beef tartare finished with a sourdough emulsion ($24) or perhaps the chargrilled octopus starring horseradish and blood orange ($22). Salumi rotates through a daily-changing chef's selection, with 100 grams for $24.

Kristoffer Paulsen

But for the main event, there's no denying you're in especially good hands. For perfectly-executed simplicity, go with the likes of saffron cappellacci studded with broad beans and mint ($34), scallop spaghettini finished with a wild garlic gremolata ($40), or rigatoni in a lush ragu of wagyu beef, tomato and confit chilli ($36).

Finish off strong with creations like the Tipomisu ($14), or plump bomboloni starring burnt vanilla and rhubarb ($15). Or, if your version of sweet leans to the savoury, the cheese selection is always a good idea.

Meanwhile, the wine lineup takes a knowledgeable jaunt through the homeland, with no shortage of fitting pairings to the generous Italian flavours on your table. Local beers and Euro-centric cocktails round out the fun.

Kristoffer Paulsen

UPDATED: October 3, 2022

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