This historic Italian restaurant has been serving family-style Italian dinners since the early 1940s, with classic family recipes handed down for generations. Raviolis are made the old-fashioned way, with 10-foot sheets of fresh pasta rolled onto a wooden table, and 50-pound ravioli presses. Family matriarch Evelyn Negri, now in her 80s, still makes the minestrone each morning, working with her daughter and granddaughters to keep the family traditions alive.
The attached Joe’s Bar, a longtime West County watering hole, has been taken over by granddaughter Amanda, who renovated the space and now serves up craft cocktails and casual bar food like meatball sliders, fried chicken, pizza and arancini, along with Nonna’s Ravioli and spaghetti Bolognese.
Take a few minutes to look at all the family photos lining the walls and to say hello to Evelyn, who’ll likely be swirling around the dining room or in the back stirring her industrial-sized pot of minestrone.
-Food critic, Heather Irwin