Charcuterie Board: Culatello, 24-month Prosciutto, Salami, Lonzo, Lardo, Coppa, Mortadella, Sopressatta di Toscana, and Torta Fritta
1 of 17
Charcuterie Board: Culatello, 24-month Prosciutto, Salami, Lonzo, Lardo, Coppa, Mortadella, and Sopressatta di Toscana
2 of 17
Octopus Carpaccio, Preserved Lemon Vinaigrette, Chilies, Chives, Satsumas, Arugula, and Fennel
5 of 17
Octopus Carpaccio, Preserved Lemon Vinaigrette, Chilies, Chives, Satsumas, Arugula, and Fennel
6 of 17
Lombardian-style Pizza with Smoked Pancetta, Shiitake Mushrooms, Tomato Sauce, and Fontina Cheese
7 of 17
Lombardian-style Pizza with Smoked Pancetta, Shiitake Mushrooms, Tomato Sauce, and Fontina Cheese
8 of 17
Lombardian-style Pizza with Smoked Pancetta, Shiitake Mushrooms, Tomato Sauce, and Fontina Cheese
9 of 17
Stracci: Parsley Pasta with Braised Oxtail, Lemon, and Fried Chicken Livers
10 of 17
Stracci: Parsley Pasta with Braised Oxtail, Lemon, and Fried Chicken Livers
11 of 17
Chef Alon Shaya of Domenica - New Orleans, LA
12 of 17
Chef Alon Shaya of Domenica - New Orleans, LA
13 of 17
Domenica – New Orleans, LA
14 of 17
Domenica – New Orleans, LA
15 of 17
Domenica – New Orleans, LA
16 of 17
Domenica – New Orleans, LA
17 of 17
Chef Alon Shaya of Domenica - New Orleans, LA
Photo: Will Blunt | October 2011
Related Links
Related Photos
Mixologist Tomas Garcia of Lüke - New Orleans, LA
Lüke
New Orleans, LA
2012 StarChefs.com New Orleans Rising Stars How to Make It Panel at Ashe Cultural Arts Center - New Orleans, LA
New Orleans, LA
Mixologist Chris Starnes of Three Muses - New Orleans, LA
Three Muses
New Orleans, LA
Latest Photos
Chef Jason Kallert of Paramount Bar & Grill at Paramount Hotel - New York, NY
Paramount Bar & Grill
New York, NY
The Westin - New York, NY
New York, NY
2013 James Beard Award Winners at Lincoln Center - New York , NY
New York, NY
