$12 for $20 worth of cuisine for two
See the menu.
Years ago, Pasta Gigi’s was a retail outlet stocked with specialty foods. And then it grew into a deli, churning out Reuben and roast beef sandwiches flavored with pepper gourmaise sauce on rustic breads. The eatery expanded again, and this time chefs Kathy Aikens and Paul Durazo added a full dinner menu crafted with ingredients often found at the neighboring farmers' market. They whip up four-cheese ravioli, crepes drizzled with truffle oil, and macaroni and cheese made from scratch, all of which can be enjoyed in the loft area or out on the balcony overlooking the Saturday farmers' market.