At Padella ($), our food critics consistently recommend: Pici Cacio e Pepe, Pappardelle with 8-Hour Beef Shin Ragu. Pici Cacio e Pepe scores 97.0/100 on our credibility scale — based on expert assessments from chefs, sommeliers, and food critics.
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Hand-rolled thick Tuscan pasta with Pecorino, Parmigiano, and cracked black pepper. The dish Padella is famous for.
"Padella's cacio e pepe is a masterclass in restraint. The pici has drag, the sauce has depth, the cheese is correct. London does not deserve this at these prices."
Wide egg pasta ribbons with long-braised beef shin ragu. Rich, deep, satisfying.
"Pappardelle with 8-Hour Beef Shin Ragu at Padella — the beef is braised until it collapses, the shin bone marrow stirred through the ragù. The pasta is made in-house, dried for two days, and cooked to…"
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