Mr. Pasta — Restaurant in Lower Chichester Township

Just visited for the first time today. For those that I've seen saying the atmosphere is bad, please read the article below. As for my experience, the procedure was a little different than I'm used to, but it wasn't an inconvenience. In fact, I rather liked the way Mr Pasta chooses to run his business. That's the beauty of the American dream. You can create your own empire and build it the way you want it. You provide the most value you can to your customers and they'll be loyal to you.

That said, the food here is amazing! Authentic Italian through and through. I used to go to a place similar to Mr Pasta in upstate NY. You can taste the difference in the homemade sauce and pasta. Simple. Pure. Unchanged. You see, the owner was sitting in the dining room, attending to his empire and conversing with another diner that was there. We ate our meal, which consisted of ravioli with hot sausage for me and ravioli with meatballs in a white sauce for my wife. We then had a couple cannolis for dessert. We were treated to a couple rolls with butter before the food arrived and those were delicious as well.

After eating, I walked over to Mr Pasta and spoke with him for a few minutes. It was only after we left and I looked at the photo of the newspaper article i snapped that I realized this fine restaurateur is 89 years old! Working from his father's recipe, he's continuing a legacy that's just superb! Whether you dine in or take it to go, this is one place that simply can't be beat! 👏 Bravo 👏, Mr Pasta! I'll be back again. Thank you for the wonderful conversation, but more importantly, for...

The atmosphere was very plain… I almost felt like I was eating in an abandoned restaurant. My husband and I were the only ones in there. The servings could’ve been a little bit bigger and presented in a nicer way, but I will say what they liked in presentation they made up for with the actual food. Ideally this what you would want in a restaurant…the food quality taking center stage. The pasta had a nice bite to it. You could tell it was homemade. And the sauce and meatballs… Well they were something special to me. They were much different than you get at most places but I was very happy because both things tasted very close to my mothers sauce and meatballs. This got extra points in my book! We live rather far from here but I would definitely make a drive just to pick up a couple pints of their sauce which you can purchase to go along with other things like homemade manicotti,...

Never be duplicated. Hoping for a return. It looks like Mr Pasta is gone forever. I can’t blame any of Nick’s daughters as the restaurant business is a long hour and hard working business and nowadays hard to find good help. I asked Nick one day about how he made his Gravy. He said a lot of carrots and a few other things. I know that he used Saporito heavy duty pizza sauce with basil. He told me that Stainlaus people in California were the only company that used tomatoes that were not genetically modified. I have never found any other sauce that compared to Nick’s rich and true flavor. I’m hoping that one of his daughters could post the missing ingredients for the world to enjoy. I completely understand if you want to keep this a secret. Until then I have no choice other than to keep experimenting. Thank...