It is undoubtedly one of the most striking restaurant openings of 2025 in Montreal. In just a few months, Pasta Pooks has established itself as a must-visit address, earning a spot on Air Canada’s Best New Restaurants shortlist, where it secured an impressive ninth place. A meteoric rise that can be attributed as much to the quality of the food as to the restaurant’s strong and distinctive identity.
Behind Pasta Pooks is Luca Labelle Vinci, who drew on his Italian roots to create entirely homemade fresh pasta. Even before its official opening, the restaurant had already built a solid reputation thanks to a long line that quickly became almost legendary in the neighborhood. Today, the reservation system finally makes the experience more accessible, without diminishing the sense of exclusivity that surrounds the place.
The restaurant is divided into two very distinct dining rooms. The first, smaller space allows guests to dine without a reservation in a raw, straightforward setting: tiled walls, a chalkboard menu, and a clear view of the kitchen. It feels like grabbing a quick bite at the counter of an Italian deli, in a lively and spontaneous atmosphere. The second room offers a complete contrast. Larger and darker, it leans into a more intimate ambiance, with melting candles lining a long bar, a television playing a black-and-white Italian show, and soft music in the background.
During my visit, the menu was deliberately concise: a few antipasti to start, followed by a focused but confident choice between three pasta dishes and a Philly cheesesteak-style sandwich, all priced around $25.
My experience at Pasta Pooks
I begin my meal with an antipasti of Lingua Salmistrata con salsa verde, a Venetian specialty made from cured beef tongue, prepared almost like a gravlax. The meat is excellent, tender, finely sliced, and perfectly complemented by a fresh, well-balanced green sauce.
Next comes the famous Philly cheesesteak sandwich, served in bread from the renowned Automne bakery. Generous, rich, and unapologetic, it deliberately steps away from Italian subtlety as a nod to Quebecois generosity. On its own, this sandwich could easily stand as a complete meal.
We then received two pasta dishes. The Gnocchi alla Bava, coated in a “gooey” cheese fondue sauce, are a true success. The gnocchi are light, expertly made, and soak up the sauce beautifully. The sauce itself is so generous that one almost wishes for extra bread or pasta to make sure nothing is left behind.
The Spaghettoni al ragù d’anatra, however, were slightly less convincing. While the pasta is fresh, it is a touch overcooked, a detail that is easy to forgive. The ragù lacks a bit of depth, and the duck is, in my opinion, somewhat lost within the sauce.
Despite this minor reservation, Pasta Pooks’ reputation is easy to understand. The restaurant ticks nearly every box: a strong identity, homemade pasta, a well-crafted atmosphere, and an impeccable quality-to-price ratio. I would gladly return to explore new pasta creations and follow the evolution of this already emblematic table on Montreal’s culinary scene.
