We dug into our archives and found plenty of classics. Paul Bertolli’s iconic “12 ways of Looking at Tomatoes” from 2001 included:
It’s spectacular food that’s become part of the canon – and for good reason, too. But food has changed, and creativity remains our ruling ethic and driving force. Chef Jonah and the kitchen want to do things that are truly exciting and new.
So, in the end, these past menus are inspiring Jonah to move past traditional methods and employ more unusual ones. We’ll be:
- roasting them to raisins for a concentrated tomato risotto;
- sculpting them into petals for a gratinata; and
- transmuting them to ice for a savory granita made from tomato water, accompanied by razor clams.
Craziness, right? There will still be plenty of pop gems – the classic spaghetti all’amatriciana will be one. Currently, Chef Jonah is putting the finishing touches on the full menu, which we will send to you very soon.