Luigi Petrocelli

CHEF
Written By Nicole Borden

Hearth | New York | December 2018

FEATURED DISHES


Cracked Grain Risotto, Beets, Cabbage, and Caraway

Carrot-Beet Tartare, Sourdough Breadcrumbs, Chervil, Sherry Vinegar, and Dehydrated Beets and Carrots

Pesto-crusted Monkfish, Squid Ink Gnocchi Sardi, Cara Cara Orange, and Capers

Roasted Cauliflower, Golden Raisins, Wild Rice, and Romanesco


Photography by Will Blunt

Nicole Borden
Previous

Garett McMahan
Next

Nico Russell