Domi

cestīnī

small hand-rolled baskets of sfoglīa filled wīth lemon parmīgīano and sprīng onīon potato

the dough rolled by hand wīth a matterello usīng īndīa jammu and pasture-raīsed eggs

fīnīshed īn a sauce of house cultured butter mounted wīth fresh lemon juīce, shīchīmī togarashī, black līme, chīves, and toasted black sesame

the potato softens the sharpness of the parmīgīano
the cultured butter rounds everythīng together
cītrus cuts through the rīchness whīle the black līme and togarashī leave a gentle warmth behīnd

a pasta that sīts somewhere between comfort and brīghtness
between emīlīa-romagna and somethīng a līttle further east

served warm at the counter
finished one bowl at a tīme

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had the pleasure of sittīng down and talkīng all thīngs domī wīth

we spoke about sfoglīa, bologna, fermentation, buīldīng somethīng īntīmate at home, and the long road that eventually became domī

very grateful to share a little bit of the story behīnd the counter

thank you voyage for the thoughtful conversation

līnk īn bīo

a small nod to los angeles
to roy choī
to kogī
and the korean short rīb burrīto that became part of los angeles

braīsed korean short rīb folded īnto sfoglīa
the marīnade reduced slowly
mounted wīth cultured butter

cīlantro salsa verde
homemade kīmchī
toasted black sesame
mugwort oīl

sweetness
heat
fermentatīon
smoke

folded back through the lens of handmade pasta

Chef Matthew Drazick Halip is hand-rolling pasta out of his Five Points townhouse for a four-seat counter dinner he calls domi — a multi-course pasta omakase. Diners watch him pipe ricotta, mix sauces, and boil tortellini in front of them. Part dinner party, part pop-up, fully unlike anything else in town.

spīrals, folds, pockets, cups

a table covered īn wheat
but really, īt started long before thīs

out īn the fīelds of colorado
where graīn moves wīth the wīnd
where soīl, sun, and tīme begīn the work

stone-mīlled
brought close
returned to hand

eggs, stīll warm from pasture-raīsed chīckens
cracked īnto a well of flour
yolk meetīng graīn
the begīnnīng of somethīng whole

what was once separate
becomes together

worked slowly
pressed, rolled, shaped
not rushed
never forced

just tīme
attentīon
repetītīon

untīl the dough starts to speak back

each shape a dīfferent expressīon
of the same begīnnīng

thīs īs the cycle

from fīeld
to mīll
to hand
to table

somethīng raw
becomes somethīng complete

fatto a mano,
senza macchīna

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