"The restaurant's founding chef, Davide Scabin, is best known for encasing an egg yolk in caviar in a bubble of plastic wrap, at his avant-garde restaurant Combal.Zero, in Piedmont....Buy-in to his scheme varies among the waitstaff. What's your favorite thing here, one was asked. He thought for a bit. 'Victoria's Secret models come in sometimes.'
(
Read more... )