If the cooler temps make you want to hunker down over heaping plates of pasta – get ready for a very cozy, carb-filled fall. Chef David Bazirgan has launched Capalbo’s, an Italian pop-up concept, at Bambara Kitchen & Bar in the Kimpton Marlowe Hotel.

Inspired by and named for the hotel’s General Manager, Joe Capalbo, the pop-up covers all the comfort food bases with lots of carbs, plenty of cheese and rich, soul-satisfying red sauce. There are garlic knots, arancini, chicken and eggplant parm, and a slew of pastas made in-house daily (Bazirgan learned his pasta-making technique from the likes of Todd English and Barbara Lynch so you know you’re in good hands).

The menu, available nightly through the end of the year, can be enjoyed on-site (in the dining room and on the patio, weather permitting) or at home (take-out or delivery). Take a peek below to get a sense of what they’re working on get ready to get comfortable over hearty plates of Italian goodness.

Appetizers:
Garlic knots, fennel pollen
Fried calamari, pickled peppers, lemon aioli
Classic Caesar, white anchovies, fried sourdough croutons
Ribollita, tuscan bean and kale soup with parmesan
Antipasti Della Casa. Artisanal charcuterie, cheese, pickled vegetables, grissini
Pumpkin and mozzarella arancini, cipollini agrodolce
Burrata, caponata, grilled olive bread

Pastas:
Bucatini and meatballs, tomato sugo, parmesan
Squid ink fusilli, lobster fra diavolo, gremolata
Cavatelli, classic bolognese, pecorino
Squash and ricotta ravioli, brown butter, sage, arrocca

Entrees:
Swordfish Piccata, roasted fennel, fregola sarda, lemon, caper butter
Grilled Pork Chop, broccolini, goat cheese polenta, figs
Eggplant Parmesan, fresh mozzarella, tomato sugo, ziti
Chicken Parmesan, fresh mozzarella, tomato sugo, ziti
Italian Sausage Sub, pepperonata, provolone

Sides:
Broccolini with garlic and chili flake
Goat cheese polenta
Herb roasted potatoes, salsa verde

Desserts:
Chocolate Budino, hazelnuts, whipped cream
Apple Crostada, vanilla gelato