Pasta Cosi is entering its 19th year of business, and earning its 19th Best of New Haven award, too. The Branford establishment puts a premium on making sure that its products are "all handcrafted, everything made on premise," says owner Billy DiLegge. "We take a lot of pride in our work there," DiLegge says, calling his employees, "artisans of pasta." That pasta is made with a double zero fine-milled durum flour blend that DiLegge calls "the king of all flours." But if you're carb-phobic, never fear. Pasta Cosi offers a Paleo menu for the CrossFit crowd, because "they need something to eat, too." Much of Pasta Cosi's menu is Italian regional fare, incorporating steaks and seafood. Pasta Cosi's bar reflects the same handcrafted approach. Most of Pasta Cosi's margaritas and martinis are made with juices squeezed fresh, in-house. (Those that can't easily be made in house are secured from RIPE, a local juice company specializing in fresh bar mixers.) And Pasta Cosi doesn't neglect its Italian roots behind the bar, either. Alongside those fresh-squeezed blood orange margaritas, you'll find something a little more traditional (and a bit stronger): a selection of almost ten grappas.
Winner of Best Place for Pasta
in the New Haven Advocate Best Of Reader's Poll 2012.