7:00
The dough
Semolina, eggs, and nothing else. Rolled by hand in the glass room by the door.
A small trattoria with a glass pasta room by the door, a short menu that changes with the market, and a wine list from families who still pick by hand.
Open six nights a week since 2016
A day at Lume
11:00
The ragù goes on
Beef and pork, wine, and six slow hours. The kitchen smells like Sunday by noon.
16:30
Family meal
The whole team eats together before service. Whatever’s left of yesterday’s bread becomes today’s crumbs.
19:00
Candles lit
Every table, every night. The room fills up and the pasta room goes quiet.
22:30
Last glass
The bar stays open for one more amaro. We never rush the last table.
Daniel
Chef and owner
“I learned in Bologna that good pasta is mostly patience. The rest is flour, eggs, and not being afraid of butter.”
Daniel Sato cooked in Emilia-Romagna for eight years before opening Lume. He still rolls the first batch of the day himself, and he still burns his fingers on it.
Roll your own
Eight guests, one long table in the pasta room, and two hours with the chef. You make tagliatelle and agnolotti, eat what you made, and take the rest home.
Saturdays, 11am to 1pm. $85 a seat, flour on your sleeves included.
“The cacio e pepe alone is worth crossing town for.”
“A room that glows, and pasta that tastes like someone’s grandmother made it.”
“Book the pasta class. Then book dinner.”
Sample press quotes for this concept.
Book a table
We keep a few tables for walk-ins every night, and the bar is first come, first served.
- Tuesday to Thursday
- 5pm to 10pm
- Friday and Saturday
- 5pm to 11pm
- Sunday
- 4pm to 9pm
- Monday
- Closed
In the old market district, across from the square