My wife is currently planning a trip to Paris after binge watching Emily in Paris for the third or fourth time. That, and it will never be cheaper to visit Paris unless it gets Westworld Season 3’d. However, as a resident of the Paris of the South, Roswell, GA, I’m too dialed in to local goings-on to adequately focus on what wine I want to drink at Sacré-Cœur. Probably a Châteauneuf-du-Pape.
Anyways, nothing going on in the world right now is near as important to me as finding out the identities of two people—whomever supplies the shrimp to Historic Roswell restaurants and whomever supplies the pasta.
Historic Roswell restaurants are popping 24/7/365. It’s wild to run an errand in town at 2 pm on a Tuesday and see the $70+/steak restaurant packed. However, after much experience, my wife and I have had to lay down some ground rules on meal safety. For whatever reason, almost any shrimp dish in Historic Roswell leads to indigestion for us, if not nausea.
I’m genuinely shocked, to be honest. We’re less than a day’s drive from the beach…you’d think someone would have a good shrimp plug in the Gulf. But alas, we’ve had only one shrimp dish on Canton without major regrets (frutti di mare), except for Wegmann’s Bayou. Wegmann is the Cajun King of Canton St. Seafood and it’s not close.
Don’t get me wrong, I have no idea how it happens. The shrimp dishes are always delicious at each restaurant, but for us it is the crustacean curse of Canton St. I need to find the architect of my gastrointestinal stress and make peace. Maybe it’s me. I want to continue to eat shrimp in Roswell. It may not even be the shrimp themselves. Is it a ghost? Maybe some prawn-hating witches cast a spell in the area in the 1800s? Please help, Shrimp King of Ros Vegas. I trust in you.
On the other hand, the Pasta Man of Roswell is killing the game. Possibly literally. There are about 6 or so Italian or Sicilian restaurants within 2 miles of City Hall. SIX. As a man of mostly Sicilian and Italian blood, I’m not offended at all by the implication that it is not a coincidence these Paesani are so close together in a small Southern downtown. It’s entirely possible that they just want to run their restaurants in what is apparently the pasta capital of the world.
Roswellian pasta is absolutely delicious. The texture is perfect, as it’s always cooked perfectly al dente, and it doesn’t make you feel weighed down like some high gluten pastas. They may use 00 flour as opposed to Semolina, or possibly a blend. But I digress. I don’t care if it is pure Semolina flour pasta supplied by malandrini. It’s some of the best I’ve had, and I need to know how to get my hands on it. I’ll make sauce for months straight just to have it…just point me this man’s way. I’ll buy in bulk for the right price.