"Risotto with fermented porcini mushrooms, fermented mushroom powder, shaved champignon mushrooms and, of course, the obligatory Japanese element, yuzu." Chef de cuisine Marco Calenzo described enthusiastically as he personally delivered the dishes along with Nello, his Sous Chef.
These two are all about Italian food with modern twists, food that's exciting, that's different, that makes you beam with anticipation when you read the menu, and have your expectations exceeded when you finally eat it -- because even with all those fancy experimental concepts, their main focus is still on the flavor.