Here on our second visit, the husband and I decided to try other pasta options that we haven’t tried prior. So here’s featuring the beef cheek pasta, cooked with chunks of beef cheek. Again, the pasta was cooked al-dente and well coated with pasta sauce infused with red wine. Relative to the duck tagliatelle that we had, the pasta sauce wasn’t as well picked up by the spaghtetti tho. I also would prefer the pasta sauce to be thiccccker and less liquid-y. The beef cheek was tender-licious, and would certainly bring about a greater mouthfeel if there weren’t diced into small chunks. I’d prefer it to be in a dollop as it is - there’s always joy in tearing the meat slices with a fork. Overall, it’s certainly an above-than-average pasta as expected from our new favourite pasta place but I’ll stick with the Duck Tagliatelle on the next visit!