Adam Nadel
Casa Apicii | New York | September 2016
FEATURED DISHES
Crudo di Capesante: Scallops, Siberian Caviar, Maitake Mushrooms, and Frisee paired with Lancelot-Pienne, Blanc de Blancs, Brut, Champagne, France, NV
Barbabietole: Marinated Beets, Dill, Cumin, Carraway, and Goat Cheese Croquettes paired with Falseco, Roscetto, Ferentano, 2012
Strozzapretti, Octopus, Pancetta, and Bone Marrow paired with Barone Villagrande, Nerello Mascalese and Nerello Cappuccio, Etna Rosso, Italy, 2012
Brasato di Manzo: Braised Brisket, Friulian Gulasch, Polenta, and Pear Mostarda paired with Aglianico, San Salvatore, Paestum, Jungano, Campagne, Italy, 2014
Torta: Rum-Walnut Cake, Banana, and Creme Fraiche Gelato paired with Montenegro Amaro
PHOTOS: BRIANA BALDUCCI
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