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lex's Pasta

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A new fabulous restaurant has opened. Across the street not the carretera from Chopstix. few doors down from the old casino. We have been there 3 times in a week and a half. It is delicious. First time we got carbonara and puttenesca. Carbonara thumbs up Puttenesca eh...antipasto yummy. Second time lasagna yum yum yum chicken caccitore eh..antipasto yummmmmmy gravilox oh boy. Tonight gnochi bingo amazing...arrabiata yummy and antipasto again sublime. Give it a try you won't be disappointed!!! Want to give them business to keep them around. In a class by themselves.

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Well, there you go. Alex has a great rep as a restauranteur. Be sure to tell him you were dissatisfied. So far yours is the only negative review. In what way were you disappointed?

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Alex was very interested in comments. Portions too small and Puttanesca blah.

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I do know someone who complained but did not write it up and others who did not complain and did not write it up but were not happy.. Alex was so interested in what the person had to say who did speak with him that he was very defensive and dismissed what he was being told.

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Well, we tried this restaurant today and it was extremely good. The food and the service was top notch. We will be going again soon. By the way, when we arrived there were only 2 two-top tables available. Every other table was completely occupied and everyone that left when we were there complimented the food and were also extremely happy. So, give it a try ... you might like it or you might not.

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BTW if you want a fairly good (best lakeside) Puttanesca try Frangelica's next to panino's in San Antonio. be sure to ask for the non gringoised version.

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Alex's Pasta Bar is fantastic! I love the tablecloths, serviettes, quality cutlery, great service and most importantly, delicious food! Although I'm on a low carb. diet, I can still enjoy the wonderful seafood and/or beef carpaccio along with salad.

Enjoy!

Valerie :)

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Alex was CASA's ( Culinary Art Society of Ajijic) speaker this month and he mentioned that he was going to start a Cooking Class at his restaurant. The cost to be about $250p. He also mentioned that his most popular pasta dish was his gnocci. I'll have to give that one a try!

maw

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Yes maw my hubby said the cooking classes have started and they are indeed 250p and I am pretty sure that includes lunch sounds like fun. The gnocci was my favorite now that I tried the ravioli its a tough choice

.

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As I recall, the prices were $45-50 for soup and went up to $90 for pasta dishes. I think the Carpaccio's (seafood and/or beef) were $90 as well.

Enjoy!

Valerie :)

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Lunch yesterday at Alex's, after weighing all the comments, both negative and positive. The interior is quite nice, considering it's an open garage door to the street. Both wait staff were top notch, providing extra touches and always, always watching. Most of the appetizers were what I would call expensive, but I was there to find out what the food is all about, so I didn't take that into serious consideration.

The gravlox was an excellent choice, with bits of other veg in the nicely-plated order. Very good salmon, thicker than the usual snot that you can buy in the freezer section. Friend had a multi-choice antipasti, with rustic pate and a few other things in a large serving on an interesting plate.

Main course for me was Gorgonzola fettucine, cooked and tasting perfectly. I agree with comments that the portions are small, considering it's... after all... pasta. Alex apparently uses imported European flour, but... . Other main course was ravioli, which was reported to be very good.

I enjoyed the seating, the tablecloths and great cotton napkins, the quality plateware and dinnerware... the whole look is upscale, except for the location. But with food this tasty, who cares.

My gravlox was 75p, I think, and the pasta dishes I believe all come in at 90p. You pick your topping and your pasta type separately. Did not try the dessert. The bill came in small copper melting pots, a nice added touch. The wait staff did not rush to remove my empty plates, but instead watched and waited patiently, while ensuring everything on the other tables was set up nicely.

The one major drawback: eight grown men came in, some I recognized from the LCS board at one time, and behaved as if the joint was their personal beer bar. They were obnoxiously loud when they arrived, piecemeal, and I'd have to say they were all pre-drinking. It became almost impossible to have a conversation and be heard over their frat-boy horse-hockey jocularity and yelling. In this case, profits be damned, Alex or the waiter should have made a point of asking them to calm down. This will not deter me from going back, and very soon.

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Good to know. I thought it was just a New Yawk name... I smoke salmon all the time. One of the reasons I don't buy that thinly-sliced stuff they call smoked salmon at the grocery stores, is because it doesn't taste smoked to me. In fact, it tastes an awful lot like the gravlox I just had at Alex's, although not nearly as good. My friend's antipasti did include smoked salmon, I believe, although I didn't try it myself.

(According to that website link, "Gravlax is the Scandinavian preparation of lox, where lots of fresh dill and spices such as juniper berries and pepper, as well as some liquor such as aquavit or brandy, are additional ingredients used during the curing process." Well, while very tasty, my gravlox certainly didn't taste like that had been done.)

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If he is really using imported durum semolina flour, it would be more expensive, but in terms of nutritional value, it would be better.

I hear that it has the same hypoglycemic index as a vegetable. Definite difference in the texture and taste from the locally produced pastas, and it does cost more in the store for the dry pasta.

Haven't tried Alex's yet; just looked at it from one of my favorite places: Chopsticks, across the street.

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Love Alex's Pasta Bar......been there several times! As far as the portions being small, they are serving the proper portion sizes for pasta. North American restaurants have been supersizing things for so long, people come to expect it! Definitely not the proper way to eat!

Tried many items on his menu, and love them all!

Thank you, Alex!

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Have to disagree. They may be the proper sizes for a side of pasta, but not the main course.

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Never got to try the food. Didn't know the hours and went to pick up something from the cooler but a half hour before opening time. He was not the least bit interested in helping. Sat on his chair and not friendly at all. Would never ever go back because of his personality and from people I've heard from complaining about portion size glad I never did.

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Had monk fish with pasta and pork stuffed with prunes both delicious. We have also tried petty much everything on the menu. As far as portion size do not agree they are small. We always get the antipasti meat and sometimes add the gravlox and order 2 pastas like ravioli and an order of gnocchi for the two of us and split everything between the 2 of us One app and 2 mains nd have never been able to finish. We have large appetites too. The portions are not as large as some places but the taste is so much better that it doesn't take as much to satisfy . Very rich and tasty.

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Have to disagree. They may be the proper sizes for a side of pasta, but not the main course.

Sorry ComputerGuy, but I'm going to disagree with you! Alex's portion sizes are EXACTLY how they are served European-style! As I said before, North Americans have been supersizing meals for so long, they don't recognize proper portion sizing anymore. That is why many people have an obesity problem!

A proper meal should have a good balance of vegetables (salad or antipasto), pasta, and maybe a little sweet treat after! Not a big plate of carbs!

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Sorry ComputerGuy, but I'm going to disagree with you! Alex's portion sizes are EXACTLY how they are served European-style! As I said before, North Americans have been supersizing meals for so long, they don't recognize proper portion sizing anymore. That is why many people have an obesity problem! A proper meal should have a good balance of vegetables (salad or antipasto), pasta, and maybe a little sweet treat after! Not a big plate of carbs!

All I can say is, we don't live in Europe. You can blame "North Americans" all you want for issues with portions (I assume that includes Mexicans). Alex isn't going to re-train any of us on our eating habits.

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