Pasta Pooks: Montreal’s Pasta Kings

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Map showing location at 45.5313719, -73.613134

Luca Vinci, known as Pasta Pooks (formerly of Mano Cornuto and Impasto), Victor Petrenko, nicknamed Coach Vic (Double’s), Martin Pariseau (previously at Menu Extra), Kai Fox, and “Big Sexy” opened what was meant to be a small fresh pasta counter in Little Italy in 2025. But the expression “victim of one’s own success” took on its full meaning, since from the moment they opened, a line stretched along the outside walls of the address. Everyone was willing to wait to taste Luca’s famous pasta (especially his ravioli!)

The team took over the well-known space that previously housed Dinette Triple Crown, a place that had charmed so many Montrealers over the years. This iconic spot was reimagined, and the original plan was to develop the project in several phases. “We see this project like an old Japanese car we bought. We’re going to add parts and make repairs over time, whenever we have a bit of money.” No sooner said than done! A year later, Pasta Pooks is now a full-fledged restaurant with quite a few more seats, a lovely atmosphere, and a frankly impressive wine list. Although Pasta Pooks is now bigger and accepts reservations, getting a spot remains a challenge. Their popularity simply isn’t fading!

At Pasta Pooks, all the pasta is made by hand every day by Luca and is absolutely incredible. It now ranks among the best pasta in Montreal. While the ricotta and spinach ravioli steals the show, every pasta dish at Pasta Pooks is decadent. In addition to pasta, a few starters are offered and change according to the team’s inspirations. We also highly recommend their Philly cheesesteak sandwich! It must be said that the guys offer a product of exceptional quality. If you’re a fan of delicious pasta, Pasta Pooks is an address worth trying.

For all these reasons, this establishment is featured on our list of must-visit addresses in Montreal! Plus, this spot is part of our guide to the most beautiful terraces in Montreal.


Photography by Alison Slattery





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