The art and science of eating well at Tony’s
We take the title of today’s post from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well, first published in Italy at the end of the nineteenth century.
Today, Artusi’s book remains a benchmark for Italian cookery books and gastronomic encyclopedias (and we highly recommend it to you).
At Tony’s, owner Tony Vallone believes that fine dining is so much more than the mere sum of the ingredients in any given dish.
Whether the flour that he imports directly from Italy for his pastas or the produce and herbs sourced exclusively from top growers across the United States, his attention to detail in presentation and his aesthetic quest for beauty through food are sine qua non elements of his menu.