INTRODUCING CHEF VINCENT CORTESE

get tickets

CHEF VINCENT CORTESE’S

TASTING MENU:

Sicilian Bluefin Tuna Crudo

Tuna crudo, pistachio, caper, finger lime, mint, polifemo olive oil

Pugliese Orrechiette

Handmade orrechiette, clams, mussels, saffron, lemon, white wine brodo

Abruzzese Grilled Lamb Neck

Grilled lamb neck, cannellini bean salad, cherry tomato, fennel, rosemary.

Emelian Romagnol Suckling Pork Loin

Red wine braised pork cheek, swiss chard, artichokes, parmiggiano reggiano

Venetian Tiramisu

Espresso soaked lady finger, marsala, mascarpone, cocoa

Born and raised in Edison, NJ, Chef Vincent Cortese built his career across some of New York's most acclaimed kitchens. His experience includes Del Posto (⭐), Restaurant Daniel (⭐⭐), Executive Chef of Bar Boulud, and opening Executive Chef of Bar56 in Dumbo, Brooklyn. His cuisine is rooted in high-end Italian cooking—herb-forward, citrus-driven, and centered on crudo and housemade pasta—complemented by a strong command of classic French and Spanish cuisine.

Learn more about Chef Vincent Cortese here.