Ahem. I know this is pot kettle black and all that, but since @Aesthete has alredy started a thread on this (Spending a month in Mexico City - Worth Booking Fine-Dining In Advance?), it might be useful to continue the conversation there (esp since it’d be useful for future reference)…
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Everyone says the DF cabs are dangerous but we took them day and night with no problems at all. This was 3 years ago so Uber may be a better bet now.
I am sure Contramer is on your list.
http://www.yelp.com/biz/contramar-méxico-2
We also did a night taco/mezcal trip and a day San Juan Market trip with Francisco di Santiago from Eat Mexico - both were a blast
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And how do you know all of this? Because Evan told you all of this personally? Or is this just the usual “I want to seem like I’m a cool food insider so I’m gonna speculate out of my ass” hyperbole and opinion?
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Who’s talking to you?
Update 3:
Short update, managed to be in the area so stopped by Cento again.
Cento Pasta Bar
Crostino (Chicken Liver, Raisin Gastrique):
Their Chicken Liver spread is well-balanced, not too funky, and something I think @theoffalo would dig. 
The Raisin Gastrique was great, that little shot of sweetness to balance the offal.
Crostino (Avocado, Truffle Cream):
I think it was @ipsedixit and @J_L who recommended this dish. Just delicious! Perfectly ripe, fresh Avocado, the Bread and Truffle Cream and some Sea Salt brought it all together.
Riccioli (Pea, Preserved Lemon, Pea Tendrils):
Wow! I’m so glad fresh English Peas are back in season! Cento’s Riccioli Pasta’s star are the fresh English Peas, incorporated into the sauce. Every bite exudes that pure, delicate sweetness that only fresh English Peas have (not frozen), some earthiness and springtime qualities.
Wed - Sat
11 a.m. - 3 p.m.
Cento Pasta Bar (at Mignon)
128 E. 6th St.
Los Angeles, CA 90014
Tel: (213) 489-0131
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Yup, I would like that. Looks better than Pizzeria Mozza’s chicken liver toast the two times I had it. The liver was just a tad overcooked and grainy and bitter. But I liked it, because I’m overcooked, grainy, and bitter too…
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As so many of us are, alas… 
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Since you’re supporting what @Aesthete wrote, I’m writing to both you and @Aesthete. Since both of you admit not knowing Evan personally, you shouldn’t speculate or feed assumptions or rumors that @Aesthete and you have no personal knowledge of.
You need a hug
@Chowseeker1999 - Ate at Pasta Sisters.
A little gem. We had a Tagliatelle & a Penne w/3 Cheeses, Spaghetti Bolognese, Salmon & Roasted Broccoli w/Pine Nuts. The handmade pasta was perfect. The 3 cheese sauce was delicious w/just the perfect amount of cream & cheese. Mix/match pasta worked for my husband, who’s old-school and likes his bolognese with spaghetti. He thought it was a little under-sauced. Asking for extra next time.
I’m not surprised the Uni Pasta didn’t work. I love grilled wild-caught salmon w/pasta & cream sauce. But this did not work. It was over-cooked, possibly to mask that it was frozen… not sure. The broccoli was a little too charred and salty. No harm. This is a great pasta & sauce place! Stick with that.
The family is very Italian and charmingly bossy. The self-professed Pasta Nazi Carlo wouldn’t put my salmon & pasta on the same plate. “You cannot have cheese and fish together”… Okay, okay. He’s also good at up-selling. We came away with Tiramisu & Apricot Cake.
They do a brisk take-out business. But, you should really eat this pasta right out of the kitchen. Or, take home fresh pasta & sauce to cook yourself.
3 pastas, fish entree, 2 drinks, 2 desserts about $70. Incl. tip.
Great find seekers!
Hi @TheCookie,
Thanks for the great report back. 
Yah the mix and match possibility is nice for people who just like certain combinations over the “traditional” combination.
For my Bolognese Tagliatelle, it was a great match and enough sauce (as seen in the pic). It was probably my fav pasta at Pasta Sisters (and along with Cento’s Bolognese are 2 of the best I’ve had for lunch recently). And a bargain at $8.75.
Their Pesto Sauce is pretty nice as wel, so you might try that next time.
Bummer about the Salmon, but I think your report matches what I found with their Uni: That they aren’t outfitted / ready to handle fresh Seafood. The Uni we had tasted old, and your Salmon sounds like it was frozen and overcooked. Seems like the best idea is to stick with their Pastas and Sauces.
Thanks.
@Chowseeker1999 - Yes we will definitely return to Pasta Sisters. Ate the desserts this morning. Delicious. They are as good and thought out as the pastas. Plus they’re using seasonal fruits.
They provide a small container of cocoa powder to sprinkle on the tiramisu at home. We wolfed down the apricot cake without photographing.
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This thread is a such a service I thought I’d say thank you and bump it.
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I am putting Cento in my calendar for pea season.
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Thanks @ipsedixit.
Interesting. I wonder how they’ll juggle 2 locations? Will the quality go down at the Downtown location if Chef Avner is at the new location (or vice versa)?
If you guys think you’re getting never frozen salmon from other restaurants, you’re in for a huge disappointment.
Of course other restaurants use frozen salmon. But Pasta Sisters’ was noticeably fishy and they overcooked it. I love Pasta Sisters. But IMO fish isn’t their thing.
I do love their pastas. Such a great value.
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