As well as;
-Bigoli with cured tuna heart, parsley, pepperoncini and egg yolk
-Maccheroni alla “telefono” (pomadoro and chunks of fresh mozzarella)
-Farfalle with Zoe’s spicy coppa and fresh sugar-snap peas, butter and parmesan.
–All on the menu for today!
And, P.S. today is our official first day open!
May 2nd, 2011 at 12:11 pm
Hi Michael, This all looks wonderful….it is exciting to get to the opening. I so wish
I was in Seattle right to eat at your restaurant today. I really think you should include some recipes or at least descriptions; i,e., cured celery heart. You have a
masterful hand and we still miss it in Santa Fe. Best, Chase
May 3rd, 2011 at 2:20 am
[...] The chef is Mike Easton, who worked his pasta magic at Bizarro before helping open Lecosho. Yum: Look at today’s menu! April Food News: The Pantry at Delancey Expands and Flying Squirrel Pizza Opens a Third [...]
May 19th, 2011 at 7:35 am
[...] Roasted Eggplant Raviolini with Marjoram-Tomato Sauce « Il Corvo Pasta [...]