Spice up your pasta with fried chicken in this Italo-American dish from the Self Raised team.
Diners queue up to 90 minutes for a table at Sugo, an Italian-American casual diner from the hospitality team behind the neighborhood pizzeria. My mother’s cousin and cafe-bakery The Lift Up Snack Shoppe.
The menu, led by executive chef Anmol Karki, starts with simple appetizers: thick-cut slices of self-raised sourdough bread, mozzarella carrozza (bread slices, stuffed with cheese and fried), and Wagyu bresaola and spicy giardiniera (pickled vegetables). Pasta is the main event, with nine options on offer, each available with a spoonful of stracciatella cheese or a piece of chicken (classic, crumbed or with ‘nodka’ sauce and Parmesan) as a side.
Like its sibling venues, Sugo does not have alcohol. Instead of wine, diners can choose from a selection of Fabio’s Italian sodas, made in Melbourne.
Self Raised pastry chef Sarah Ghantous has created a baked banana cream cheese cake for dessert, and there are seasonal treats and a sundae using gelato from Newtown gelateria Mapo.
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Bianca Hrovat – Bianca is Good Food’s Sydney dining and restaurant editor.
