Dish: Black garlic bucatini
Backstory: Chef Chris Cipollone fuses his Italian-American heritage with the Korean-American background of restaurant partner Simon Kim in this cross-cultural pasta.
Cooking Notes: Black garlic - a popular ingredient in Korean cooking - and squid ink give the bucatini in the Asian-Italian mash-up its deep charcoal color. Building on the unconventional coupling, Cipollone simmers the noodles in Dungeness crab stock instead of water, then finishes the dish with sweet slivers of crab meat, crab butter, maitake mushrooms and fiery Fresno chiles.
The Critics Say: “The noodles are soft, closer to Cantonese lo mein than al dente macaroni. Evoking takeout except with razor sharp notes of ocean, heat, onion, oil and garlic, it’s close to perfect.” - Ryan Sutton, Bloomberg