After we'd tasted the pizza, we switched to one of Nove's homemade pastas, the tortellini. "That's one of our handmade pastas that we make daily," Chef Bernardo said. "It has the prosciutto, ricotta, tomatoes and arugula. It's very simple and clean. It's like when I went to Italy; it was so simple, not complex. There are not a lot of things going on where you don't know what you're eating."
Next we tried Chef Bernardo's signature dish, the Spaghetti Nove. "The Spaghetti Nove is our Fruitti di Mare -- our signature pasta," he explained. "It was actually developed in a famous restaurant in Rome called Quincy and Gabrielli's. Here, it's created in the dining room nightly by one guy. It's our top seller; we sell over 600 of them monthly. The guy will be preparing 50 to 60 of them every Friday and Saturday night. It brings so much to the dining room -- the garlic, the basil, seafood flambe. The aroma goes right through the restaurant. It’s a squid ink pasta and regular hand-crafted dry pasta, artisanal from Italy. I really like this dish. I'm really comfortable with that dish; it's always spot on. You get the fennel and the freshness. It's a winner."