On Thursdays, Fridays, and Saturdays, James Beard Award-winning chef Paul Berglund takes over the kitchen at Marrow for Fat Noodle: an intimate and approachable dining experience, with pasta at the heart of it all. Guests choose from two four-course menus–one of which is a full pasta tasting–with optional wine pairings for each course.
Fat Noodle’s menus change on a monthly basis, showcasing our region’s rich seasonal bounty. All pastas are handmade from regional grains and milled locally, resulting in a depth of flavor that needs to be tasted to be believed. With a day’s notice, vegetarian, vegan, and many other dietary alternatives can be accommodated.