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The menu works hard to keep the flavors and dishes close to Tuscany without sinking into a tired list of old favorites.
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You might expect the trim and natty Milanese to dine solely on salad leaves, but the truth is that the dishes closest to their hearts are rich and hearty.
Briefly, multiple individual constructs were placed onto a 150 mm petri dish close to each other with contact.
Making a dish close to a diner's nasal passages intensifies the sensory impact, as anyone knows who has ever ordered the sweetbreads en cocotte at Jean Georges.
A couple of notes: If you're using leftover chicken in a hot dish, you won't want to cook it again; add it to the dish close to the last minute of cooking, just so it has time to warm through.
Pull the dish close to you to make sure you don't spill the soup while eating.
(Home cooks can get the dish closer to its rustic roots by serving the bananas and sour cream on the side).
But the dish closest to Casanova's heart is a homey one he grew up on: pork braciole, pork braised in a Neapolitan tomato sauce.
Over a few days, move the food dish closer to you or start feeding the kitten from your hand.
The best dishes stick close to Southeast Asia, like the nearly deliquescent pork-belly adobo ($12) and the dizzyingly hot green papaya salad beneath strips of charred skirt steak ($12).
The best dishes stay close to the Cuban ideal with simple starters like light-but-dense fried yucca, crisp fried green plantains and pork ribs bathed in a sauce of mango, ginger and habanero chili, and entrees like ropa vieja, the shredded beef stew; and pernil asado, tender pieces of roast pork with garlic.
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