Young Gun: Chef/owner Michael Toscano stands at his restaurant’s entrance; by age 21, he’d worked his way to the position of sous chef of Mario Batali’s Babbo.
Pasta Pillows: Duck and Parmigiano-filled agnolotti with oyster and shiitake mushrooms.
A work of art: The thinly sliced octopus carpaccio with drizzles of pickled eggplant and roasted tomatoes makes a scrumptious starter.
Light & Bright: Toscano’s olive oil cake blends the best of savory, salty, and sweet with garnishes of pickled currants, candied rosemary, and olive-oil pudding.
In Luck with Duck: Slices of tender roasted duck breast with grilled radicchio and escarole and a spicy apple mostarda.
