Why we find it irresistible: Although we’ve experienced good encounters at the chef’s other restaurants, it’s crystal clear Funke and his pastry chef, Shannon Swindle, have switched their emphasis to this glitzy multi-amount restaurant, where a model-new section of hand-rolled pastas (“fatta a mano”) and an Unquestionably delightful sfincione palermitano https://mitchl901zzr6.blogacep.com/profile