Gemma Foods 

Tony Quartaro has that familiar COVID-era story: Chef gets furloughed, brilliance ensues. In 2020, Quartaro — a pedigreed pasta guy who honed his skills at the Bristol, Balena, Formento’s, and Daisies — began making noodles and sauces from his home kitchen in Beverly. When demand exploded, he leased the Grand Avenue storefront from which he now churns out textbook paccheri, rigatoni, ravioli, and other pastas, along with slow-simmered sauces that teem with seasonal veggies and DOP-certified meats and cheeses. Weekly rotating combos, which average $30, come ready to hit your stovetop for a foolproof simmer and boil. 1117 W. Grand Ave., West Town