Saturday March 5, 2011
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."
GREAT LAKES JOSE SALAZAR ♦ GULF COAST JAMES LEWIS ♦ MID ATLANTIC KYLE BAILEY ♦ MIDWEST LEE RICHARDSON ♦ NEW ENGLAND JAMIE BISSONNETTE ♦ NEW YORK AREA DAVID FELTON ♦ NORTHWEST JASON FRANEY ♦ PACIFIC RICARDO ZARATE ♦ SOUTHEAST BRYAN EMPEROR ♦ SOUTHWEST TIM BYRES