Chef Benno left Per Se to open a restaurant a mere six blocks away. But instead of French-American tasting menus, he focuses on regional Italian cuisine, executed by many hands in a massive exposed kitchen surrounded by glass. We chatted with Chef Benno about making that French-to-Italian transition, on cooks tasting in view of clientele, and on making one thing better each and every day.
Explore by Tags
Entries tagged with 'lincoln ristorante'
[Photograph: Kathy YL Chan] On the dessert menu of Lincoln Ristorante, search for Bocca Nera ($12), Italian for "black mouth." The individual cakes live up to their name—rich in chocolate and decidedly intense. Think triple-packed layers of supple, bitter...