Food & Drinks
The New Face of Four-Star Italian Cooking
New Del Posto chef Melissa Rodriguez tells us what's changing on the menu, now that she’s in the kitchen.
We are living in a golden age of pasta.
For the last couple of years, various forms of la cucina Italiana have powered more new restaurants than any other. Here in New York, from the spicy vodka rigatoni at Carbone to the pink peppercorn malfadini at Lilia, Italian food—specifically, pasta—has become incongruously the food in this gluten-free environment that chefs work hardest on, gets the most buzz, and garners the most outrageous play on social media.