How has your cooking/presentation changed in the years since you opened your first restaurant?
Changes in cooking?
Started by
Sandra Levine
, Jun 24 2002 05:08 AM
1 reply to this topic
#1
Sandra Levine
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- participating member
- 1,688 posts
#2
Lidia Bastianich
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- legacy participant
- 25 posts
Posted 27 June 2002 - 12:37 PM
The first diishes that were created at Buonavia, the restaurant I opened in Forest Hills, NY were Italian American since that's what we thought the customers were hoping to eat. However, I was always going through the dining room, asking the customers to taste some of the traditional dishes from Istria--where I came from.
Now at our restaurants, we serve traditional Italian food, presented in a simple and innovative way. The presentation is by far simpler than in the past.
Now at our restaurants, we serve traditional Italian food, presented in a simple and innovative way. The presentation is by far simpler than in the past.
