Monday through Thursday, January 27-30

Casbah’s seasonal menu of a la carte pasta dishes brings a suite of savory shapes and sauces. The ruffled ends of Fioretti are great for grabbing blue cheese prosciutto broth; ravioli provides the perfect pocket for foie gras with cranberry jus; and the stout tubes of paccheri mix well with lamb ragu and pomegranate (shown above). See the Chef’s dozen here, reservations are recommended. 412.661.5656