Danilo's Pasta Bar

Messed around and got a triple-double 😅 what can I say Mamba out 👋🏽 🎤 What an amazing last few weeks, we feel very blessed and extremely grateful with the outpouring community support! It truly shows that if you build it the right way, cook good honest food they will come. Thank you to our partners for allowing us to cook in this space. To all the farmers, artisans, fisherman and everything in between THANK YOU! To everyone in the Orlando foodie community, hope to see you all at the next spot… and with that, the story of Danilo’s Pasta Bar has come to a 😉 see you later, who knows, right space, right time maybe I’ll come back like Jordan, wearing 4-5 🍝

Mediterranean Tuna / naval orange / peppadew peppers / olive emulsion / shiso

Our year ( +)stint at East End Market is coming to an end. What a bitter sweet moment ❤️ we love everyone who came out and tried us out and we made a few regulars along the way 😉 🙏🏽 join us and celebrate our final week as we embark on a new adventure. This has been an amazing experience, thank you to all the farmers, artisans, fisherman and everything else in between. Catch y’all on the flip side

Chef Dj’s often jokes about this dish as his retirement plan, to package it and sell at farmers market 😅 it’s one of those dishes that IYKYK. photo credit 📸 :

Hello 👋🏽 this is a Wreck Fish from our friends they’re awesome! So if you want to be awesome like them, come and eat this fish 😉 we will be poaching it in a tamarind broth called Sinigang, it’s delicious 🐟

Bell pepper infused casarecce pasta! Paired beautifully with eggplant caponata and finished with sauce Arrabbiata. Make your reservations today for the chefs counter or walk in for an a la carte experience. Either way, it’s going to be delicious photo credit

Center cut from a 221 # beast! Amazing swordfish for tonight’s menu from

East Coast Scallops // local vegetables // eggplant soubise // 📸: //

UniCorn Pasta // squid ink tagliatelle / Long & Scott local Florida Corn / Japanese Uni Butter / sea bean salad 📸:

Some of this weeks harvest from our partner farms 🥰 thanks to 📸 by:

Brown sugar brined pork loin / carrot and squash soubise / bell pepper gastrique / caramelized local peach / kinome menu

Salt, pepper, and a nice 28 day dry aged ribeye!

1% better everyday Hope to see you this weekend. Let’s go!!!

As we continue to celebrate Asian American and Pacific Islander month, no better way to do it but to highlight Chef Danilo “Dj” Tangalin Jr. born and raised in the Philippines and migrated to Hawaii when he was 16 years old. Attended culinary school in New Jersey and travelled both side of the country cooking at some of the most prestigious kitchens in America. He moved to Orlando a year and half ago and has quickly made his mark in the city beautiful. His cooking philosophy is simple, use as much local products as you can and cook seasonally.

What a catch! Courtesy of Kelly Seafood. See you tonight for dinner ❤️

So nice they named it twice! Ponce Inlet Mahi Mahi, line caught courtesy of

Nothing better than this, sharing our story, our history and culture to our guests. Being able to put a shine on local products and the people of the community that works so hard to put Orlando/Central Florida Cuisine on the map. It is an honor to be able to use as much local products as we can and be part of the amazing food community we have growing here in the city beautiful.

First of the season corn from Long & Scott Farm courtesy of 📸 by:

The glamour of cooking! There is no good food that comes out of a dirty kitchen!

Veal Cutlet // asparagus, zucchini, squash, pea tendril, shaved parm, lemon, basil pistou, piquante emulsion

Obsessed with local and sustainable seafood from

Simply wow! Thank you for including our tiny little spot and recognizing us as one of the best restaurants in The City Beautiful. Thank you to all of our collaborators, farmers, fishmongers, ranchers and all the other local businesses that help us create magic.

Tomato + Basil + Cheese = Happiness! Tomato risotto (tomatoes from ) with basil pistou, pepper jam, herbs, micro arugula from .farms

So proud of what we’ve created in our tiny little space 🙏🏽 always grateful to our team and everyone involved with this concept. Thank you

Amberjack by || piquanté pepper, Kalamata olives, black olive and onion soffrito purée, dill oil, micro greens from .farms