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.
Toro, KO Prime, Eastern Standard, Pigalle, Tremont 647, Clio (Boston)
Art Institute, Fort Lauderdale, FL.
Spaghetti carbonara with egg, pancetta and uni.
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