At the front, there's a market selling provisions and items from New York farms, and then there's all day dining and you'll find that people like to just spend time here.
In the kitchen there's a wood fired stove. Chef Mike Fanzetti also serves up salads, eggs and other light fare.
For more infomation, visit Alice's Arbor online at www.alicesarbor.com.
Spring Pasta Recipe
serves 2
8 oz un-cooked linguine 8 stalks asparagus, cut into small pieces 1/2 cup cooked cherry tomatoes* 2 handfuls of arugula 1/4 cup white wine 1 garlic clove chopped pecorino cheese 1 tsp lemon zest 1 tsp ground fennel seed 1 tbl salt (for pasta water) a pinch of salt (for recipe) a pinch of pepper enough olive oil to coat the bottom of a skillet
*tomatoes are roasted in the oven ahead of time in olive oil, basil and thyme. Roast on a baking tray at 450 for about 30 minutes.
Bring a pot of water to a boil, add 1 tbl salt and cook pasta according to package.
Heat olive oil in a skillet add garlic, saute. Then add asparagus and cook to tender.
Add roasted tomatoes, white wine, lemon zest, salt and pepper.
Reduce slightly liquid then add pasta and cook for 1 minute.
Add arugula, toss and plate.
Finish off pasta with the cheese and fennel seeds.
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