City Weekly · Eat And Drink
Choose the Ripe
So, what happens when an artisan pasta concept takes over a space that previously belonged to Smashburger?
The fast-casual boom of the early 2000s has made an indelible mark on restaurant architecture. It's really the corral that does it—that half-wall that reaches to your mid-torso and funnels you to the register so you can make your order. Now that a lot of these fast-casual mega-franchises are closing down, smaller, locally-owned restaurants like White Tomato are moving in.
So, what happens when an artisan pasta concept takes over a space that previously belonged to Smashburger? The experiment in question was posed by Chef Roberto Calcagno, a native of Genoa, Italy.
This is a 600 character excerpt. Read the full story at City Weekly, where it was published on March 12, 2025.
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