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Yearly Archives

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Lou’s, an Origin Story

July 23, 2019 | LIza Krasner

Luca. Listen. I promise you I can make you a better sandwich. I can brine the chicken, so it’s seasoned on the inside, too, and salt and pepper the breading so it’s just perfectly flavored, and cook it in a pressure fryer so that it’s nicely crisped and coated and delicious. I’d put bread and butter
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Food and Beverage and Life and Death

July 1, 2019 | Frank Bonanno

Jacqueline here. Check out that photo. It’s Tommy Lee, from Motley Cru, who, for fun, cooked with Frank on the Mizuna line. Among our chefs in that photo, Alex Seidel owner of Mercantile and Philippe Failyau of Homegrown Tap & Dough. That year, we had our Bonanno Concepts yearly get together at Per Se, and
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What if . . ?

April 24, 2019 | Frank Bonanno

What if you had a Kitchen without Boundaries? What if you started the day reading recipes as though they were stories? (Oh you would think, I have a story to tell) What if you walked into a kitchen filled with other people whose days started the same way? (And you talked about what you’d been
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Butter is Love is Butter

February 19, 2019 | Frank Bonanno

There’s a steak on the grill and it’s filling the whole neighborhood with that meaty fragrance. It’s looking delicious and fat and perfect, right down to the char marks. You can hardly wait for that first bite, anticipating even as the first cut spills juices red and running onto the plate. You chew that first
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Throw Love Catch Pasta

January 18, 2019 | Frank Bonanno

Hand made pasta is art. I made the pasta course at my own wedding. I rolled, stuffed, and shaped little pillows every night after cooking the Mel’s line–like wedding sidework–froze them on sheet trays, and transferred 100 or so gallon ziploc up to the mountains in an IGLOO for another chef to execute. White bean agnolotti
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