Since becoming executive chef, what changes/tweaks have you made to Bice’s menu of Italian Classics?
Everywhere has a different story. In Florida, they don’t eat in the same way they do in New York or in LA. So the menu is different everywhere, with a little of my style and a little of the city’s. Once I came to New York, I tried all the classic dishes, and put my own spin on some of my favorites like the tuna tartar and lobster salad. Our regulars would kill us if we changed the menu entirely, so we respect them but make sure to keep things interesting and seasonal. For example, every season, I change the dressings or the vegetables—it’s a way to make the dish new again without taking away its essence. If it’s a different season, there’s a different menu. What is your favorite dish on Bice’s menu? Least favorite? My favorite dish? You know, that’s a tough question. It’s all under my inspiration, so I pretty much like everything. One I love is the casoncelli pasta stuffed with veal and prosciutto di Parma, topped with black truffle and rosemary. Everyone loves it. As for my least favo
