If you’ve driven on Aurora Street past the Marriott hotel in recent weeks, chances are that you noticed an oversized, colorful chalk sign on the Commons advertising Ithaca’s newest restaurant. The eatery, Pasta Vitto, sits in the rather inconspicuous space formerly occupied by Madeline’s. I was thrilled when I found out that Pasta Vitto is run by the proprietors of Viva Taqueria, and I soon after decided to go there for dinner with my sister one day after school.
We arrived at the restaurant several minutes before their opening time, but we were welcomed regardless and seated in their plush lounge area. The interior of the restaurant is stunning—not many changes were made from Madeline’s 2018 renovation, other than the removal of the bar space. While the ambience remains elegant, modern, and well-lit, the food offerings have changed significantly with new ownership.
While Madeline’s was a fine-dining establishment with prices on the higher side—somewhat out of touch with local tastes—Pasta Vitto is affordable and surprisingly basic. Their menu fits on one page, only offering salads, pizzas, pastas, and a few appetizers; no dish costs more than $16. Unlike many Italian restaurants, Pasta Vitto doesn’t offer free bread, but for $3, customers can get a large portion of focaccia and olive oil. Their approach appears streamlined and efficient, and this was reflected in my experience there.
After being seated, our friendly waitress listed Pasta Vitto’s extensive drink options—they’re in the process of acquiring a liquor license, but they more than make up for it with numerous homemade sodas and agua frescas. I went with the mango limeade, a refreshingly tart and perfectly sweetened choice. Unusually, it was served with a straw made of an uncooked pasta noodle. I was happy to use an environmentally friendly product, and it remained intact for my entire time there, though the top began to taste starchy near the end of the meal.
We decided to forgo the starters, and instead went straight for entrees. I ordered the walnut and blue cheese “pizzette” while my sister went for the fusilli with pink sauce. We were the first customers there, and our dishes came out within a few minutes. The pizza was incredible—its flavor was enhanced by the slight char from the oven, and the creamy, sharp blue cheese contrasted perfectly with the earthy walnuts and spicy red onions. I was happy to have a couple slices to take home—it was slightly larger than an individual portion, though I’d advise against ordering it for two.
The pasta was also a great dish. The noodles were al-dente, and the fresh sauce clung to the pasta perfectly. It was quite simple, although it came with a lump of fresh ricotta that made the sauce creamier and richer. We were offered parmesan and fresh ground pepper with the pasta, and opted for both, making it even better. Although this particular dish doesn’t come with meat, most of the other pasta offerings come with meatballs or spiedini (breaded skewers of chicken or shrimp). I personally would have expected this dish to be a bit larger in size, though this portion of pasta would be filling if the dish came with skewers or meatballs.
I was very impressed with my experience at Pasta Vitto. Their small menu seems to result in a high quality of offerings, and while portions are smaller than one would expect at an Italian dinner restaurant, the prices are very reasonable and their dishes well made. I didn’t have time for dessert when I went, but I noticed that they have a very impressive display case of cakes and pastries, which I learned are made daily by an in-house pastry chef. I’m excited to go back and taste more of their menu, and I’d highly recommend that you give Pasta Vitto a try.