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Pasta pouches

(erik jacobs for the boston globe)

The word "sacchetti" doesn't easily roll off the tongue. It took three tries for the waiter at restaurateur Michael Schlow's new Alta Strada in Wellesley to nail it: sak-KEH-tee. Forming the perfectly wrapped pasta pouches requires even more concentration. Chef Luis Morales delicately stuffs a square of pasta with filling and pinches the edges together , then he does it again and again. The tiny beggar's purses are packed so tightly with ricotta, leeks, prosciutto bits, and Parmesan that the bottoms almost sag. After a brief time in boiling water, they're tossed with melted butter, leeks, prosciutto, and crushed pistachios. The result is a delightfully uncomplicated flavor for such time-consuming creations. Alta Strada, 92 Central St., Wellesley, 781-237-6100. -- ERIN BYERS MURRAY

A taste of Trinidad

Singh's Roti Shop opened about four years ago near Uphams Corner where Mass. Ave., Columbia Road, and Boston St reet meet. It's a busy place, especially on Saturdays, says owner Ricky Singh, who worked as a training manager at Wendy's and Papa Gino's before opening his shop with his wife, Kay, and her sister Shirley. Hot sauces and Trinidadian snacks like yuca cake and pickled mango neatly line the shelves. His sister-in-law offers samples of fried spinach dumplings to customers and asks them if they'd like a slice of homemade cake when she rings up their order. But after sampling the dumplings and watching Ricky ladle the contents of a shrimp roti ($8.9 2) into its stretchy wrapper, you won't be able to imagine eating cake. Maybe next time. Singh's Roti Shop, 692 Columbia Road, Dorchester, 617-282-7977. -- LEIGH BELANGER

Wicked Good sauces

They're just telling it like it is. The guys behind Wicked Good -- Swedish-born chef and cafe owner Jens Retlev and former business consultant Bart Ferris -- make four tasty condiments with all natural ingredients. There's a molasses-rich ketchup, sweet-sharp Carmel mustard, mustard dill sauce, and a chunky Sicilian caponata (prices range from $4.49 to $6). The tiny but growth-minded company in Bristol, R.I., has three new products coming soon: yogurt dill sauce, spicy Asian dip, and artichoke and spinach dip. We bet those will be wicked good, too. Available at Roche Bros. supermarkets; Duck Soup, 365 Boston Post Road, Sudbury;A. Russo & Sons, 560 Pleasant St., Watertown; and wickednatural.com . -- LISA ZWIRN

Great pizza, plain and simple

If it ain't broke, don't fix it. What ain't broke at the Riverview in Ipswich is the pizza, served the "old way" or regular. This year Saveur magazine named Riverview's pie to its top 100 list. "Old way" means the sauce and seasonings are placed on top of the cheese, as though the sauce is so good they want you to taste that first. Recipes for the sauce and crust are top-secret. One server, who says she's been at the restaurant since she was 18 and is now 46, says the recipes are still a mystery to her. Fancy it isn't. The lighted beer sign hanging above the booths is still the same as when the pizza-only restaurant opened in 1947. What pass for plates are really rectangular slips of parchment paper. Handwritten checks are punctuated with a red smiley-face stamp. They don't accept credit cards. Fortunately, a family of four could easily eat dinner on the spare bills in your pocket; the basic cheese and tomato pie is $5. Pizzas are one size only. The toppings menu tucks in some pleasant surprises, and is a carnivore's delight: You'll find both sausage and kielbasa, pepperoni and salami. The Riverview, 20 Estes St., Ipswich, 978-356-0500.-- CATHY HUYGHE

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