Normally if it’s summer, I don’t feel like having a belly full of pasta or rice… like that will help curb my growing belly of wonder. At Linguini Fini, it can be quite an exemption, whether summer or any other season, more so with the new pasta dishes they introduced in their menu.
Jarod Kintz once said that “I am 1/7 billionth of humanity, and I am hungry for truth. I’m also hungry for love, knowledge, and pasta.” I echo that sentiment. Pasta is one of the successful dishes I learned how to cook at a young tender age and it’s one of my favorite comfort food. I’ve found much comfort in Linguini Fini’s Pappardelle “Nose to Tail Bolo” but my heart delights eagerly in their signature Chicken Liver Sugo. I love eating this pasta with a squeeze of lemon. It had prompted many returns to Linguini Fini since last year and it’s also what I ordered just 3 weeks ago.
Linguini Fini’s refined hipster diner vibe can make you think they’re casual with their food, but other than the relaxed fun dining ambience, their kitchen is all earnest in making their pasta and pizza made-in-house among other things, even the delicious pickled chilies (which you can now take home to enjoy for only Php 180/bottle).
There is no dish in history that has as many variations, colors, shapes, flavors, textures, and subtleties as a dish of pasta. Outside their original signature ones, Linguini Fini has included NEW pasta creations.
On the Table
Straccetti di Manzo P495
Seared rare beef slices, artichokes, gorgonzola, arugula, anchovy aioli
My favorite anti-pasti at Linguini Fini is a beautiful dish of lightly seared paper-thin beef, roasted artichokes that are like chips for a good crunch, chunks of gorgonzola for points of sharpness, and fresh arugula all brightened by the drizzle of peppery anchovy aioli dressing.
Recent Table Guest