Former Pastability restaurant on 17 Cartergate, Newark rebranded to Bistro No 17

A popular town centre restaurant is having a fresh start with the rebranding of its business.

Formerly known as Pastability on 17 Cartergate, Newark, the owner Takaharu Sato, or Taka as he likes to be known, rebranded the restaurant to Bistro No 17.

Alongside the brand’s new name, Taka has decided to obtain an alcohol licence as many of his customers wanted wine paired with pasta and felt ‘disappointed’ for not being able to do so.

The new licence also allows Bistro No 17 to open later in the evenings and start booking private events.

“We have recently started doing Japanese food evening events, our last one was on the November 12, it was a great success.

“We provided customers with fresh homemade Sushi, Miso Soup with White Clams and free green tea, our customers who booked loved it.”

The next Japanese food evening event will take place in December, and Japanese Curry Udon with Tempura will be served with homemade Dangos for dessert.

With the rebrand, a few new items were added to the menu, such as creamy chorizo spaghetti, meatballs with spaghetti and special pasta that hasn’t yet been advertised.

Taka took over Pastability in May this year, which had long been a popular spot for everything from freshly cooked food to coffee and gelato.

The new owner kept a similar menu to what it was before he reopened, but has added his own twist of mainly Italian and French food, with a traditional English breakfast being served in the mornings.

The experienced chef has been training as a chef since the age of 18, having started as a kitchen porter at a Korean restaurant in Tokyo.

He has specialised and worked in several different areas of cuisine, having moved towards French cuisine when he moved to the UK.

“My business allows for great quality food, with filling portions at a reasonable cost, my business is also an small business, with friendly staff who get to know the customers on a high level allowing people to feel comfortable in the environment,” Taka added.

“I love when customers really enjoy the food they have experienced at Bistro No 17. Knowing that they have enjoyed their meal and want to come back for more allows me to see that my business is worth all the hard work, and I want to keep seeing people happy with the food they have eaten.”