Italian Food With Southern Soul

New York Times, March 2017

"Still, they haven’t stopped building Italian food with the Southern ingredients they love, both here and at their other restaurants. Leftover biscuits become the base for gnocchi. Smoked catfish stands in for bacalao, or salt cod. Thick slices of sweet potato spend an hour slowly cooking in pork fat until they become almost custardlike but still hold their shape." READ MORE

Kim Severson, New York Times

March, 2017