Bigoi Venezia

Upper East has some serious (tucked-in) parlors. Italian cuisine is close to my heart & this one doesn't disappoint. Had their pasta twice, and they keep the menu short & to the point. If you are in the area do check them out even though its a very tidy small place. Pasta is el-dente in all ways possible & serving is generous. Edit: Went again, the chef is such a welcoming person. Serves you himself & greets you so warmly. Highly recommend them. Ai-Funghi 🤌 🍝 * Close to the Q train.

The pasta is delicious. I had the mushroom with basil in cream sauce. I never had such good pasta and I have eaten fresh pasta at other restaurants in Manhattan and on Long Island. The chef came out to say hello to us and inquired if we liked our dishes. He was very pleasant and friendly and explained that is a type of pasta from Venice. The atmosphere is warm and friendly. The young lady that took our order was professional and sweet. The chef gave kudos to her for making the pasta. This place a definitely worth 5 stars.

I can finally say I have a favorite on the Upper East Side and it’s Bigoi Venezia!! Amazing pasta, freshly made with a great taste and flavor! It’s a small place but very cozy! They prepared a table for us quickly, the service was excellent and price is great too! I could have had another plate, it was really good! This is definitely my place to go on the UES! Healthy and Italian! Do yourself a favor and go try it! Please, be kind and tip well coz they absolutely deserve it! We need them in town for as long as possible! 💯 recommended! Thank you!

The sauce (ham, peas, cream) was good and service was excellent and friendly but the bigoli noodles were so thick and dense that it diminished the quality of the dish. I really hate to say this because fresh bigoli noodles are this shops speciality, but if you replaced the bigoli in this dish (piselli e prosciutto) with a different pasta shape like gemelli, it would be a million times better because the sauce isn’t coating a giant dense log of wheat. Because the pasta is so thick, the ratio between sauce and carbs was not enjoyable and was too dense and carb heavy. A pasta shape like gemelli or trofie would hold both the cream sauce and the chunky ingredients like peas and ham better and the ratio between sauce and noodles would be better. I imagine their ragu or anchovy dish would be better with this style of noodle.

The owner and chef, Sebastian, was outstanding. He spoke with us about where and how his ingredients are sourced, where he gained his knowledge of pasta and was friendly and kind. We got the Ragú and Grana e Pepe - it was delicious and perfectly cooked. Sauce to noodle ratio was devine and the fresh pasta made all the difference.

Where can one get exceptional Italian pasta in the setting of casual dining (or take away)? Bigoi Venezia, that’s where. Description: I’ve only had the bolognese (I love it so much). Bucatini (long, thick spaghetti-like noodles), cooked perfectly al dente every.single.time. Generous amount of flavorful bolognese meat sauce. Add a little of the parmagiano they offer and 🤌 Portion size: one bowl is likely more than enough for one but def not enough for two. (Admittedly I eat the entire thing in one sitting- it’s too dang good not to) Service: Excellent. If you order there- prepare to wait ~7 mins or so whilst they make it fresh! You can order ahead on their website to limit in store waiting. Delivery is also a popular option. Vibe: Light interior. Warm temperature (from the kitchen). Small interior for sitting- bar top with maybe 4-6 stools (potentially originally designed for waiting rather than eating). They do offer eat-in with proper bowls and cutlery. Perfect for solo eating. Or up to 2 people in a group. Not ok for groups of 3 or more.