George's Pastaria

Rene and George launched the spot in 1987 on an unvarnished house rule: pile it high and sell it cheap. That straightforward approach still carries over to the kitchen, which turns out rich sauces and plates like rigatoni with Italian sausage alongside chicken penne in creamy sauce. The tables draw a dedicated neighborhood following with regulars greeted by first name, keeping the room lively even on an ordinary Tuesday.