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Matteo Bologna

  1. Slideshow
    First Look at Il Matto, Bringing Pecorino Crème Brûlée to TribecaGradisca’s chef goes solo and imports an ambitious mixologist from Florence.
    By Daniel Maurer
  2. Foodievents
    Decoding Design: Why Food and Restaurants Look Like They DoWill Goldfarb on desserts, AvroKO on restaurant design, and what you feel like when you look at the Pastis menu.
    By Alexandra Vallis