Phil Howard launched pasta delivery brand Notto with business partner Julian Dyer when we were going in and out of lockdowns, and now he’s turned it into a bricks-and-mortar restaurant on Piccadilly, with Executive Chef Louis Korovilas (who’s opened Bancone and Noci) heading it up. There’s an open kitchen running down one side of the restaurant, so you can see all the pasta making in action, with wood features, olive green tiles and rattan shades bringing the Italian trattoria vibes. There’s a short selection of snacks and starters but the pasta really is the star of the show here – you can tell that the team have spent a lot of this from their delivery days. You can comfortably do three pastas between two but they’re so good we reckon the best way to eat here is to skip the starters (except for the moreish parmesan butter biscuits) and go for at least four of the eight pasta dishes on the menu, with the gnocchetti with smashed sausage, white wine, fennel & chilli and rigatoni cacio e pepe being particular standouts. If you’re looking for a great plate of food in tourist-trap central that won’t break the bank, Notto is one to have in your back pocket.