It’s all about the Umami e Pepe at this low-waste city eatery. The satisfyingly savory take on cacio e pepe subs out pasta for Hokkien noodles and cheese for red miso that's made from leftover bread trimmings instead of the usual soybeans. It’s an excellent example of the flavor-filled, low-waste cooking Parcs does so well, and the low-environmental-impact philosophy that drives it all. In line with this, the drinks list is dominated by minimal-intervention Aussie drops at very decent prices. Parcs (“scrap” backwards) is popular, with just 20 seats and no bookings, so it always feels like a win to score a table.