Review

Tucked away in BLOQyard, Scarletta is a compact charming dining spot with a sense of purpose: artisan pasta, made fresh daily from imported Italian semolina and local organic eggs. This pairing yields a porous, sauce-loving dough crafted with care and precision. With a handful of seats, the setting is intimate and unhurried, supported by a genuinely warm and attentive team. Begin with cold cuts and cheese board — a balanced spread of imported and locally made Italian-style selections, accompanied by toasted focaccia, olives, pâté and dried fruits. Fresh salad of organic greens, tomatoes, olives and roasted peppers, tossed in Italian dressing, makes a nice combination of textures. Charred broccoli arrives coated in arrabbiata, a touch of heat and shavings of parmesan for depth. Pasta, naturally, is the main event at Scarletta. Mushroom and truffle tortellini deliver on both aroma and texture, dressed in a creamy and fragrant sauce that does not overwhelm. Squid ink paccheri offers a deeper dive — bold, briny and full of character thanks to a hearty stew of seafood and herbs. To finish, tiramisu is soft and restrained, while panna cotta lands silky and tarte with a zing of berries. A modest wine list rounds things off, making the restaurant a pleasant stop for pasta lovers looking for care, craft and a good glass to go with it.