Dena Marino offers up inventive takes on Italian cooking, from zeppole made with prosciutto to charred octopus atop bruschetta.
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From Food & Wine , AUG 2006
Had the world's most delicious spicy braised artichoke from talented chef Dena Marino....MORE
From Food & Wine , JUN 2006
At D19, she serves what I think is a quintessential Aspen dish—a hearty minestra soup with tiny meatballs and all the requisite vegetables—and some great entrées, like Tuscan marinated grilled skirt steak....MORE
From the From the May 2008 Food & Wine Go List
After opening a modern Asian restaurant (<strong>Spring</strong>) and a vegetable-oriented place (<strong>Green Zebra</strong>), Shawn McClain is focusing on artisanal meats from steak to rabbit. At Custom House, near Millennium Park, he promotes interesting cuts (veal cheeks with marrow-slathered crostini), as well as creative takes on classic dishes (duck prosciutto with buffalo mozzarella).
We loved: Flatiron steak and vinegar-laced fries; smoked ocean trout with celery vinaigrette.
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