From Food and Wine: WHY HE'S AMAZING Because he's not afraid to
challenge diners' palates with the daring nose-to-tail cooking
(including calf's-brain ravioli and blood-sausage pepperoni on pizza) at
his intimate enoteca.
BACKGROUND Toro, KO Prime, Eastern Standard, Pigalle, Tremont 647, Clio (Boston)
CULINARY SCHOOL Art Institute, Fort Lauderdale, FL.
MUST-TRY DISH Spaghetti carbonara with egg, pancetta and uni.
FAVORITE FOOD Tripe.
HOURS SPENT IN TATTOO CHAIR 250. "On my
hand, I have a ham bone that says 'eat offal,' and a caricature of a
chef on my leg. On one arm, I have grapes. And I have a few pigs, since I
love charcuterie."
Regional Winners: