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First world problems: When the chunks of Wagyu beef brisket in the “Spezzatino” are so big, they make the handmade parpadelle hard to find... 😂

After that momentary panic, my friend Alessia and I dug in and promptly fell into the kind of blissful oblivion you get only with food that is overwhelmingly delicious.

I love how deeply flavourful this Italian beef stew dish by Chef-owner Takashi is. And the beef brisket so tender each chunk just gives up and collapses whenever a cutlery so much as touches it. The broad ribbons of pappardelle hit the all-important al dente point of perfection and I’m not embarrassed to say I found myself obsessed with fishing for every last strand of it.

Bottom line: Order this you must.

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