Pasticcio

Over repeat visits, I have found Pasticcio’s thin-crust pies to be uniformly excellent. The crust is neither too crispy nor soupy in the middle, and the sauce is tangy and redolent of tomatoes that are fresh from the garden. The chef doesn’t scrimp on the cheese or the toppings, either – the sausage pizza is virtually covered with meat that has enough oomph to stand out without overpowering the overall effect.

While pizza takes center stage, most other menu items aren’t lacking. The Shrimp Pasticcio ($17.99) – with tender red peppers and lightly sautéed spinach – is covered in a subtle creamy pink sauce with just enough bite to pull the whole creation together.

Less spectacular, though perfectly serviceable, is the veal parmigiana ($14.99). The veal, a tad over-fried, is bathed in a red sauce that is tasty but certainly not memorable. The whole thing is served with angel hair pasta, served al dente and an effective filler.

The soft, large roll is the star of Pasticcio's cheesesteak but meat (not too greasy) and the peppers and onions (cooked neither too much or too little) out do many other cheesesteaks.

All in all, however, there’s far more to like than not at this casual place. The seating area is spacious, though a bit loud with the open kitchen and the busy takeout counter. The service is usually warm and inviting. And the location, so close to other Can Company and O’Donnell Square attractions as well as the waterfront, can’t be beat.

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