Elizabeth, tell us a bit about your new NYC project, Corvo Bianco
Elizabeth, tell us a bit about your new NYC project, Corvo Bianco.
Elizabeth: We are just about to open Corvo Bianco. Right after Grill Hampton, in fact. The 15th!! A very exciting project indeed. It's a beautiful and historical location on the Upper West Side at Columbus and 81st. I was first brought on as a consultant and then given the Executive Chef offer and it was perfect timing.
I have a big kitchen and great staff lined up for our 225 seat restaurant. It will feature Coastal Italian food, so lots of the seafood, house made pastas of all kinds, lots of antipasti and salads and grilled steak, lamb, quail and a rabbit cacciatore. There are some exciting side dishes and of course an Italian inspired dessert menu.
My Chef de Cuisine is Flavia Amaral and my Pastry Chef is Adam Marca. Both have great resumes and we are very excited to all work together.
[Photo via Food Network]
Elizabeth: We are just about to open Corvo Bianco. Right after Grill Hampton, in fact. The 15th!! A very exciting project indeed. It's a beautiful and historical location on the Upper West Side at Columbus and 81st. I was first brought on as a consultant and then given the Executive Chef offer and it was perfect timing.
I have a big kitchen and great staff lined up for our 225 seat restaurant. It will feature Coastal Italian food, so lots of the seafood, house made pastas of all kinds, lots of antipasti and salads and grilled steak, lamb, quail and a rabbit cacciatore. There are some exciting side dishes and of course an Italian inspired dessert menu.
My Chef de Cuisine is Flavia Amaral and my Pastry Chef is Adam Marca. Both have great resumes and we are very excited to all work together.
[Photo via Food Network]
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