Bill Montagne
Nico Osteria | Chicago | April 2018
FEATURED DISHES
Vitello Tonnato: Olive oil-Poached Tuna, Vitello Aïoli, Muscatel Vinegar, Endive, Celery Leaf, Chives, Parsley, and Croutons
Grilled Fish Collar, Red Onion Agrodolce, Colatura, Chives, and Charred Lemon
Grilled Swordfish Piccata, Saffron, Braised Romaine, Turnip, and Gooseberries
Lobster Spaghetti: Spaghetti alla Chitarra, Guanciale, Lobster Miso, and Spring Onion
Photography by Caroline Hatchett
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