Fiorella Pasta shared by @eater says: ""Italian immigrant Luigi Fiorella first opened his butcher shop in the 1890s. Three generations, 125 years, and countless handmade pork sausages later, Dan and Trish Fiorella decided it was time to close the doors and put Fiorella’s Sausage, long a neighborhood staple, up for sale. Marc Vetri bought the little butcher shop, and got the OK to use the name. Now, as a restaurant, Fiorella serves a mix of pastas prepared with fish, meat, or vegetables, including the Fiorellas’ fennel sausage recipe for a ragu. Open Thursday to Sunday, no reservations, no elaborate tasting menus, just Vetri and chef Matt Rodrigue tossing noodles behind the counter and serving them up."" on Postcard