I took clients to Quince last night. It's the second time I've been there and everything I have had is really special. That said, their pasta steals the show. Last night I had Angolotti dal plin which is traditional Piedmontese filled pasta. It had a light sage butter sauce. I became a fan of any raviolli with a sage butter sause when I used to go to Lupa in New York. The next time I go to Quince I plan to ask if all my four courses, including dessert, can be a pasta dish.
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