Healthy Eating

What is healthy eating? This is certainly a controversial subject. If you follow popular thought on what a healthy diet is for the past 40 years you may feel that you are in a Woody Allen film. What was thought of as healthy 20 years ago is now considered dangerous and what was considered dangerous is now thought of as healthy. If you look for them you can find arguments that support almost anything and everything. Lots of books have been written and lots of money has been made.

The first thing that you have to realize is that everyone has something to sell: Raw Foods SOS, Marks Daily Apple,, Fat Burning Man, The Nutrition Diva, David Wolf, Dean Ornish, etc., etc. Not that I think that all of these people are nothing but shills for their own products, I like and respect all of them. They, and many others, all have something worthwhile to say, but a lot of what they say is contradictory to each other. Most diet advice is presented as gospel. I tend to like the simple diet mantras: Michael Pollan’s “eat food, not to much, mostly plant based” or Tim Ferris’ “30 grams of protein within 30 minutes of waking up, no white carbs, take a day off” (I especially like the day off part).

So, in getting back to Pollan's “eat food”; this is an easy thing to do at our restaurant. Since we make virtually everything on premise we know what is in everything. Just ask. We can also, in many circumstances, alter things to conform with your dietary needs. Again, just ask. 

Chuck Dorris

Chuck Dorris


We would like to express our profound sorrow at the passing of Chuck Dorris. Anyone who has ever received an email from us or visited our website knows who he is. He did all of the photography, including all of the pictures on this site,  and design for us for the whole ten years that we have been open. He will be, both personally and professionally, sorely missed. 


I’ve been thinking a lot about pasta lately, OK, I have to admit that I have always thought a lot about pasta. But, lately we have been making a lot of fresh pasta at the restaurant and have been experimenting a bit with the formulas. For the tagliatelle, which we use with the Bolognese, I have been enjoying a very thin and silky noodle. For the tonnarelli, the shape that we have been using for the Cacio e Pepe, I like the noodle to be a bit chewier and thicker, like a square spaghetti. Both of these dishes can be transformed by having the right noodle for the dish. .Come in and try for yourself the difference our homemade pasta makes!

The Days of Wine and Roses!

Strada18 is about to celebrate its tenth year of business...
What happens next? Where do we go? What will our food and service be like?


New Lunch Menu & The Evolution Of Strada 18 On It's 10th Anniversary

 When we first opened 10 years ago, our idea was to open at 11:30 every morning with one menu and run the same menu straight through until we closed at night. Luciano and I have been thinking a lot recently about what the next 10 years of Strada 18 will look like, and one of the changes we decided to make was to run seperate lunch and dinner menus. There will still be carry-over for some items, but we wanted to make the lunch menu more accessible.

The new lunch menu is more lunch-sized and lunch-priced; The quality remains the same. We're thrilled with the results so far and we know you will be too.