Marc Forgione has opened a new restaurant in New York City named One Fifth, a storied location at 1 Fifth avenue that has housed many restaurants before it, including Joe Bastianich and Mario Batali’s Otto, so-named because the restaurant’s cross-street is 8th Street and “otto” is “eight” in Italian.
Something about the locale seems to inspire numbers, but Forgione is also tapping into nostalgia with a pasta version of a sausage-and-peppers hero.
A 10-minute walk away, at Ferdi on Seventh Avenue South, chef Fernando Scarpati draws inspiration from his home island of Ponza, Italy, off the coast of Naples, for an elegant branzino preparation.
In downtown Los Angeles, at Camphor restaurant, classic Pommes Anna meat a South Indian chaat, and in Atlanta, at a fast-casual spot called Recess, barbecue side dishes are the inspiration of a nutritious bowl of food.
And finally, at the Mansion at Commodore Perry Estate in Austin, Texas, a very pink cocktail menu includes one made with mezcal, an Italian aperitif with essences of orange blossom and hibiscus, and dry vermouth.
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