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I'd be honest, I don't think it was good. It's decent but I don't understand the crowd they draw.
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What I don't understand is their insistence on offering only "special" varieties like the lemon garlic fettuccine here instead of proper plain pasta (I asked). Sometimes less is more.
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Still, credit where it's due. Pasta was cooked to al dente with a good bite (though it was not rolled thin enough and became a bit chewy). The amount of seafood given was generous. Pomodoro sauce was balanced. Not sure if that extra tick of citric zest from the pasta was needed though (the other pasta on selection would have fit even less FYI).
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Not exactly authentic, and the lack of normal pasta is a jarring decision, but Tipo is still a good alternative to the many "casual" pasta places in the same price range.

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