May 10, 2023

The Hamptons beach town is packed with creativity and charisma.

Written by Martha Moskowitz

With the forecast looking increasingly warm and sunny, we’ve started dreaming about making our summer escape to the Hamptons. A vacation spot that attracts everyone from artists to CEOs, its coastal towns are filled with charming shops and restaurants that are worth the trip Out East alone. One of our favorite Hamptons hamlets, Amagansett, has attracted a particular fandom among design aficionados—including the names behind some of our favorite brands. “It’s a perfect mix of exquisite beaches, beautiful nature, and interesting people,” says Tiina Laakkonen, who owns local fashion and home decor boutique TIINA the STORE.

Ready to plan your own Amagansett getaway? We’ve rounded up some of the best shopping destinations beloved by locals and visitors alike. Their dedication to craft, environment, and community might even have you looking to make your own base there.

Il Buco Vita & il Buco al Mare

Opened by the imitable restauranteur Donna Lennard, Il Buco Vita is full of delectable speciality foods and handmade bowls, glasses, and goods to bring the signature Il Buco touch to your table. Al Mare, their restaurant next door, is inspired by their sister restaurant Bottega il Buco in Ibiza, and serves fresh seafood with Spanish flair.

225 Main Street - (631) 267-5805

 

Read the full article here

 

Join us out east on Saturday June 3rd for a book signing with author Susan Spungen, hosted by Donna Lennard and al Mare. Meet Susan from 4-6pm while enjoying aperitivo served from al Mare next door. 

We are excited to invite longtime friend of the family, Susan Spungen, back to il Buco Vita to toast her new cookbook Veg Forward: Super-Delicious Recipes that put Produce at the Center of Your Plate. Susan is a food stylist, New York Times Cooking contributor, and bestselling author who celebrates summer out east and all the fresh produce it brings! 

Susan’s gorgeous photography highlights the natural beauty of seasonal ingredients and her philosophy of cooking shares our ethos of honoring the maker’s hand, whether the farmer, the chef, the ceramicist or the artisan. Not to mention, her food looks absolutely beautiful on our tabletop collections! Check out our blog At Home With Vita for more inspiring examples skillfully captured by Susan. 

We hope you can join us this Saturday at il Buco Vita for this special event! Here’s one of Susan’s favorite recipes for you to enjoy at home; a perfect addition to your summer table.

AT HOME WITH VITA is a monthly interview with artists, designers, and friends who inspire us.

This month, Vita sat down with food and wine tastemaker, Ariel Okin. Ariel has been shaping the conversation in food and travel for more than 20 years, first as Editor-in-Chief of both epicurious.com and Food & Wine, and now as an Emmy-nominated TV personality. Born in Iran and raised in Paris and New York, she brings a genuinely global perspective to her work, informed by a love of food and wares from around the world. Ariel is a permanent judge on Netflix’s Iron Chef. An accomplished home cook and restaurant obsessive, she lives in Brooklyn with her husband, writer Peter Jon Lindberg, and can always be found gathered with friends around a charcuterie board. You can also find her on Instagram @ArielOkin.

Describe your design style.

Ariel Okin: My design style tends to gravitate toward traditionalism, with a contemporary twist. I always aim to craft timeless spaces for our clients that are inspired by English and American influences, always incorporating antiques and comfortable upholstery, and really setting the stage for happy, cozy, inviting family homes for generations to come. I am often inspired by nature for palettes; whether blues and greens, chocolate browns and marigolds, or pinks and oranges the color of a sunset, and I like to use color, typically, as an accent on a neural palette with lots of texture as an anchor. I like playing with textures, and we always incorporate different elements of smooth, angular, nubby, etc. to create the tension that makes an interesting space. Hallmarks of our work that are often identifiable in our projects include sisal rugs, porcelain jars and lamps, white plasterwork, interesting wallpapers, and good English style upholstery.

At the end of a design project, how do you pull a space together? What are your go-to accessories or finishing touches?

AO: Books are often a large piece of pulling our client’s spaces together; I also like to learn more about our clients and see if there’s anything they collect, etc. Accessories and finishing touches not only make a house feel like a home, but also give the personal stamp that shows the client’s individuality and interests.



What are your essentials to setting a festive fall table at home?

AO: Fresh, seasonal flowers are always a must, as well as candlelight (everyone looks better in candlelight!) and pretty linens. I like to swap out my plates and servingware depending on my mood!

Who inspires your entertaining style?

AO: My parents! They are very warm and thoughtful entertainers and that experience watching them host as a child stuck with me. My husband’s parents are also excellent at throwing any kind of party.

Who features heavily on your cooking playlist?

AO: Billy Joel, early 2000’s rap – anything I can sing to. It’s a mixed bag!

No meal/party is complete without:

AO: Good music, good food, good people. (And good lighting – sorry, that's four things!)

Where was the most memorable tablescape you’ve ever seen?

AO: At one of my childhood best friends’ rehearsal dinner, she had beautiful white tables set with silver and blackberries and chocolates on the silver platters, and wild greenery and twinkly candlelight everywhere – it was a special evening and a beautiful table that always stuck with me.

What are your favorite purveyors or resources to pick up local produce, provisions, or catering?

AO: Anything from Rochambeau Farm in Bedford, crusty bread from LMNOP, dark chocolate from Mast, weekly provisions from Stocked by Three Owls, prepared foods from Aux Delices in Greenwich.

Whose home would you be the most excited to be invited to for dinner, and why?

AO: Ina Garten, because how fabulous would that be?

Who would you love to have as a dinner party guest in your home, and why?

AO: Nancy Meyers, because she definitely has the best stories.

Lightning Round!

Seated dinner or casual buffet?

AO: Depends on the occasion.

To decant or not decant?

AO: Who has the time?

Stemmed glasses or wine tumblers?

AO: Stemmed.

Favorite piece to include on your table for Fall?

AO: Fresh, colorful flowers in deep jewel tones.

SHOP ARIEL’S PICKS

  

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AT HOME WITH VITA is a monthly interview with artists, designers, and friends who inspire us.

This month, Vita sat down with global food expert and tastemaker, Nilou Motamed. Nilou has been shaping the conversation in food and travel for more than 20 years, first as Editor-in-Chief of both epicurious.com and Food & Wine, and now as an Emmy-nominated TV personality. Born in Iran and raised in Paris and New York, she brings a genuinely international perspective to her work, informed by a love of food and wares from around the world. Nilou is a permanent judge on Netflix’s Iron Chef: Quest for An Iron Legend. An accomplished home cook and restaurant obsessive, she lives in Brooklyn with her husband, writer Peter Jon Lindberg, and can always be found gathered with friends around a charcuterie board. You can also find her on Instagram @niloumotamed.

Describe your entertaining style.

Nilou Motamed: I’m definitely a maximalist when it comes to entertaining – I think it comes from the Iranian sensibility of “more is more.” Entertaining for me is all about setting a seductive mood and including lots of surprise and discovery throughout the evening. We’ll do a casual tasting of olive oils or amari we’ve brought back from recent trips. I love it when our guests are having so much fun that they don’t want to leave.

What are your essentials to setting a festive table at home?

NM: Pairing handmade serving pieces we have collected during our travels over years with amazing heirlooms from my mother – and grandmother – makes our dining table feel like a true reflection of us. Loads of candles are a must, as are delicate vintage etched glass coupes. And, while we’re at it, I can’t get enough of large format bottles of bubbly to give it a festive feel. Everyone perks up when there’s a gorgeous magnum of grower champagne making the rounds. A party isn’t a good party without great glassware and great lighting.



How has your career in food and travel - both editorial and TV - impacted your approach to cooking and entertaining at home?

NM: Working in food has underscored the importance of prep – you’re only as good as how much you get done in advance when you’re throwing a dinner party. Just like in a restaurant kitchen, mise en place is key. True to my magazine editorial background, I love a theme, even if it just means gravitating toward a general region of Italy or France to draw inspiration from. I find it also helps focus the lens for the wines and cocktails I’ll be serving. The most important thing I’ve learned from my time on Iron Chef is how meaningful it is to take guests on a journey with the food you serve. It’s so much more powerful to eat a dish if it’s accompanied by a great story. Most important tip: Guests are the priority, not what you’re serving.

Who or what has inspired your entertaining and home decor style?

NM: There’s no question that my mother is my true North Star when it comes to entertaining. She’s the OG entertainer and I’m grateful for all the tips and tricks she’s taught me that have now become essential parts of my repertoire. She’s an exquisite self-taught cook and all of my Persian recipes are directly cribbed from her. Growing up, I remember the amazingly glamorous dinner parties she threw – sparkling crystal, gleaming, silver, platter after platter of jeweled rice and stews redolent with saffron and turmeric. I honestly didn’t realize how her refined entertaining style had been imbued in me until I found myself trying to recreate her parties as an adult myself.

What is your favorite meal to serve guests?

NM: I love to serve Persian food when I can because it’s still pretty foreign to most Americans. Everyone loves to cheer along as I flip a pot of rice to reveal the crispy, golden tahdig. And it’s always fun to kick things off with some osetra caviar – which I grew up with in Iran. I mean everybody swoons over caviar but many people don’t realize that the best caviar in the world is actually from Iran, which is right on the Caspian Sea. I guess I just love to include anything that’s memorable – food, for me, is about sharing joyful moments with the ones you love.

No meal/party is complete without:

NM: No dinner party is complete without a killer playlist, a magnum (or bigger of champagne) and lots of talking late into the night.

Do you have a favorite place?

NM: I’ve just spent two weeks bopping around the Med and spent a good bit of time in Sicily. I feel a real kinship to Sicilians’ mischievous sense of humor, enthusiasm about food and family, and their singular focus on showcasing the glorious products grown in their sun-splashed region simply and authentically.

Coming from a rich multicultural background with distinct cuisines and culinary traditions, do you have a favorite?

NM: Of course, I’d have to pick Persian food traditions because they’re such an integral part of my DNA but I also grew up in Paris so French “cuisine de tradition” is incredibly compelling to me. And I’m obsessed with all manner of food from Southeast Asia: Vietnam, Thailand, Laos. Wait, I can’t forget about Indian cuisine – which is an entire continent of flavor on its own. I’ve tried to play this desert island game before and I always fail miserably. I love that my life has given me access to such a diverse palette of flavors and influences. I’m grateful that I can choose not one but all of them to explore.

Who features heavily on your entertaining playlist?

NM: It really runs the gamut: Curtis Mayfield, Bill Evans, Bobby Womack, Harry Styles, Caetano Veloso, Tabu Ley Rochereau.

What excites you the most about being a permanent judge on Iron Chef?

NM: Iron Chef has such a huge history – it’s truly legendary. I love that Iron Chef builds on that legacy – and improves on it. The star power is truly gob-smacking. Yes, getting to eat amazing food by exceptional chefs is exhilarating but it’s about learning the story *behind* the chef, where they’re from, what drives them through the dishes they create—that’s the real magic, and what keeps viewers (like me!) coming back.

What are your favorite purveyors or resources to pick up local produce, provisions, or catering?

NM: I definitely love the European approach to food – going to specific shops and purveyors for what they do best. We live in Brooklyn so a lot of my favorites are in our borough – but not necessarily in our hood. I’m willing to travel for excellence.

Winner — the baguette and sourdough and malted chocolate chip cookies
Frenchette Bakery —The tiny bakery in an arcade in TriBeCa has lines out the door for a reason: their olive fougasse, baguettes, and croissants and croustillants are worth a trip across the Brooklyn Bridge!
Murray’s Cheese — I love chatting with their cheesemongers. Their selection and affinage is truly great.
The Orchard — Mitchell Spitz’s fruit nirvana in Midwood, Brooklyn (not far from the legendary Di Fara pizzeria) is where I go to splurge on the finest figs, persimmons, exotic citrus, and other treats you can’t find anywhere else in New York.
Mercado Central — Spanish specialty foods store a few blocks from our place – always terrific recommendations.
Il Buco Alimentari — the best for Italian salumi and olive oils.
Carroll Street Farmer’s Market — love Lani’s Farm for greens (their wild arugula!) and Yellowbell Farms for heirloom eggs with the blue shells. They have the orangest yolks.
Shiraz Market and Kalustyans —  for all my Persian cooking essentials
Esposito’s Pork Store — I have a weakness for good mortadella and my neighborhood pork store is happy to oblige. They know my standing order and slice my mortadella so thin, you can see through it.

I drink natural wines almost exclusively and end up on quests for esoteric, skin-contact wines I’ve had at restaurants all the time. In Brooklyn, I tend to go to Leon & Sons Wines or June Wine Bar. In Manhattan, Parcelle and Chambers Street Wines will never steer you wrong.

Who would you love to have as a dinner party guest in your home, and why?

NM: I just spent a dreamy couple of days with Sicilian pastry master Corrado Assenza from Caffè Sicilia. You may have seen an episode of Chef’s Table dedicated to his café in the beautiful Baroque town of Noto in southeastern Sicily. Over the most delicious almond granita and perfect brioche, Corrado and I talked about the cultural importance of heirloom ingredients like the Romana almonds he almost single handedly brought back to popularity with his recipes. He spoke so eloquently and so passionately – and so emotionally -- about the humble Sicilian dishes he grew up eating. It would be an honor to break bread with him and his family, to be a part of that culinary communion.

I’d happily bring the Mount Etna wines!

SHOP NILOU’S PICKS

 

AT HOME WITH VITA is a monthly interview with artists, designers, and friends who inspire us.

Olivia Muniak is a chef, entertaining and catering entrepreneur based in Los Angeles, though she originally hails from New York, where she grew up in the restaurant industry. Her upbringing led her to styling and later serving as a brand consultant on everything from events to content creation. An event production gig with Moet Henessy brought her to the West Coast, where she found creative fulfillment orchestrating visually arresting gatherings meant to inspire connection. Whether she’s making a seasonal pasta for a dinner at home with friends, shopping for branches at the flower market, or setting a table with vintage tableware she uncovered on a trip abroad; she relishes in turning meals into beautiful moments that seem to suspend time.In August of 2019, fueled by the idea of meals as a form of meaningful connection, Olivia launched La Cura Supper Club (La Cura is Italian for “the cure”), a six-course family style dinner, hosted in a private home or at a unique spot in Los Angeles, in addition to full-service catering, event and party planning. 

What brought you to open a catering and event company?
Olivia Muniak: I didn’t set out to open a catering and event business; it all began very organically. I had a spark of inspiration to start hosting a “supper club” – an evening that was as much about the food and wine, as it was about the conversations around the table. I had recently moved from New York City to Los Angeles and I was seeking a community and longing for those European-style dinners with friends that spilled into all hours of the evening. The Supper Club in its early stages was hosted out of my backyard, cooked by me on my vintage 24” O’keefe & Merritt stove, and I packed guests into the backyard like a tin of sardines.

During the pandemic brands were looking at ways to host intimate activations and events, and the supper club format provided that, and a platform to educate and connect with tastemakers, founders or the power-house people behind the brands. So I grew our team, rented a commercial kitchen and opened up “catering” (I’m allergic to the word). We now produce what I call food-focused events curating everything from the guest list to environment & decor, and of course, the culinary and beverage experience for our clients. In the past few years I’ve hosted Supper Club experiences or produced events and catering for Nike, Wall Street Journal & Mytheresa, Moet Hennessy, Stella McCartney, Laura Mercier and many more lifestyle brands.

Describe your entertaining style. What mood or aesthetic do you aim to evoke, which colors or textures do you gravitate towards?
Olivia Muniak: I call it fancy-lazy; every detail is thoughtful, and I always aim for a relaxed elegance that guests can feel and appreciate so it never feels fussy or too formal. I serve rustic, seasonal food, style unexpected and unique florals, and scout out special glassware & tabletop. One of the most creatively fulfilling parts of my work is being asked to bring brands and their products/services to life through our events. Life feels too short to box myself in with one aesthetic; so with each event I have the opportunity to have a completely new design sensibility.



What are your essentials to setting a festive table at home and how are they similar or do they differ from setting a table for an ‘Olivia Muniak’ or Supper Club event?
Olivia Muniak: I have an unquenchable thirst for tabletop and glassware. For me, it’s about building a collection of the “basics” but they don’t have to be boring. Even for a casual meal at home, I set out plates, linens, glassware, cutlery and unique serving pieces, and a fresh cut floral or branch. I draw inspiration from the seasons – the food, a beautiful floral I happened on at the market, or impetus for the dinner, and go from there.

When I am planning for a client I’m usually starting with a product launch so there is a prescription there and it’s my job to make it tangible and seen in every element of the event.

I have a few rules: never disposable at a party or even a weekend picnic. Evening tables should always be candle-lit, and lunch should never be.

Who inspires your entertaining style?
Olivia Muniak: My incredibly chic mother, she always made all the small moments special. Growing up I can remember her pulling Indian sarai’s that she had purchased on a family trip and deciding to use them as a tablecloth for Christmas, or grab sea shells from the beach to make a napkin ring. She encouraged my creativity and imagination. I would say I wanted a scone and we would go home and bake them, then she’d pack an adorable picnic and take me to Riverside Park for a scone picnic with jam, butter and a cute basket. It was this very resourceful and playful approach that instilled in me all of life’s moments, small or grand can and should be celebrated.



Where do you seek aesthetic and menu inspiration?
Olivia Muniak: I draw so much inspiration from travel, especially Italy for all its gifts – the architecture, food, and style. I love to read cook books (and always the author's foreword). To me they are art books that not only hone my craft through reading but also sparks an idea on how to play with ingredients or flavors.

No Supper Club or dinner party is complete without:
Olivia Muniak: Good lighting, welcome aperitivo and an after dinner drink (I love an Amaro), fresh cut flowers or branches.

Where was the most memorable tablescape you’ve ever seen?
Olivia Muniak: I always go back to this one dinner in Mallorca, Spain, for my childhood friend's 30th birthday at her family home. It was so casual, unfussy and gorgeous. We set one long table for 30 guests, there were white lilies and cigarettes with chic lighters all down the table (it’s Europe after-all) . We ate platefuls of Paella and drank Negroni’s well into the morning.

Any tips on how to transform a space into an inviting environment for entertaining guests?
Olivia Muniak: A clean space makes people feel welcome and at ease, then it’s all in the details: fresh air, moody lighting and a small bud vase of flowers in the bathroom or scented candle. Setting out a carafe of water, wines in a bucket or a pitcher of a premixed cocktail, a bowl of nuts & olives. These all sound small but when done guests don’t feel like they are bothering you to ask for anything.

Describe the perfect summer meal. Do you have a go-to summer recipe to share?
Olivia Muniak: Al fresco, with friends somewhere by the sea (preferably Italy). A perfect glass of chilled wine with an added ice cube. Ripe tomatoes, fresh buffalo mozzarella, lots of herbs, pasta pasta pasta, grilled fish & vegetables. Due espresso, and finally dessert.

Linking my two summer favorites: Swordfish Skewers with Salsa Verde and Sun Gold Pomodoro Pasta with Ricotta Salata & Mint.

Who features heavily on your entertaining playlist?
Olivia Muniak: I love Orchestra Baobab and Cesaria Evora – my father used to play it when I was young and I’ve always loved the music.




What are your favorite purveyors or resources to pick up local produce, provisions, or catering?
Olivia Muniak: We aim to get all our produce from local farmers markets, Santa Monica Farmers Market and the Hollywood Farmers Market are some of the best. My favorites are McKinely Farms, Finely Farms, Tutti Fruitti, Andy’s Orchard, and Flora Bella.

For wines I work with the lovely ladies at Arguax and Salutay, many of the wines they source are small production, women helmed wine companies and we find unique varietals that satisfy any palette.

Whose home would you be the most excited to be invited to for dinner, and why?
Olivia Muniak: I follow Nancy Silverton on Instagram, she owns a home in Italy and I love seeing her posts pop-up about what she found at the market, the meals she casually puts together with friends. She’s been a pioneer in the Los Angeles food scene for decades and she’s still going.

Who would you love to have as a dinner party guest in your home, and why?
Olivia Muniak: My grandmother, she was a total firecracker and it would mean the world to me to share my life and business with her now, she would get a kick out of the Supper Club. She bought me my first Kitchen Aid when I was in elementary school, and she would hang out with me for hours and wash up while I made a huge mess baking, it is such a fond memory of mine.

SHOP OLIVIA’S PICKS

AT HOME WITH VITA is a monthly interview with artists, designers, and friends who inspire us.

Lidey Heuck is a food writer, cook, recipe developer, New York Times contributor, and creator of LideyLikes. She began her career in East Hampton working as Ina Garten’s assistant. She tested recipes, managed social media, helped Ina with 4 books, and fully immersed herself in the Barefoot Contessa’s world for six delicious years. Looking to gain experience in a restaurant kitchen Lidey switched gears and spent the 2020 summer season cooking with Erin French at The Lost Kitchen in Maine, where she also appeared on Magnolia Network’s The Lost Kitchen TV show. Lidey has been a regular contributor to The New York Times since 2019 and, in 2020, hosted a series of cooking segments for Food Network Kitchen. She has also been featured in Food & Wine, Food Network Magazine, Delish, Apartment Therapy and The Kitchn. She continues to grow LideyLikes, a one-stop resource for anything and everything related to cooking and entertaining, which has accumulated to 100k digital community members since its launch in 2015. Lidey got married earlier in June and plans to move upstate with her husband Joe and their dog. 

What mood or aesthetic do you aim to evoke, which colors or textures do you gravitate towards?
Lidey Heuck: My entertaining style is casual and comfortable, with a little bit of flair. I always want my guests to feel at ease and relaxed, but I also enjoy putting effort into entertaining and think that a beautiful table, a well thought out menu, and thoughtful little touches along the way make an evening feel really special. I gravitate more towards maximalism than minimalism - lots of food and flowers and plenty of good things to drink!

What are your essentials to setting a festive table at home?
Lidey Heuck: I love to use color on the table and am not shy about it. My dishes and glassware are mostly neutral so that I can do a lot of mixing and matching, but I have a ton of napkins, table runners, and serving dishes in fun colors.

Setting the table gets me excited for whatever occasion I’m hosting, so I like to do it early in the day when I’m having friends over. That also gives me time to focus on the food in the hours leading up to dinner.



How does your entertaining style inform the recipes and style of your upcoming cookbook?
Lidey Heuck: My recipes are, I think, a direct reflection of my entertaining style. I want them to be easy enough for a beginner cook to pull off, and doable in real life (we all know what it feels like to make a recipe that takes all day and uses every pot in the kitchen.) That said, I also like to make sure my recipes have a lot of personality and are memorable in some way. I want them to be the kind of recipes that pop into your head - the ones you go back to again and again. I think there’s a fine balance between keeping things simple and making sure they’re really delicious and interesting

What aspect of your wedding were you most excited to plan?
Lidey Heuck: A wedding is essentially a massive dinner party, so it was fun to think of it that way in the planning process. Of course, there are a million more details that go into planning a wedding, and it’s a lot more complicated to create a menu for 200 than it is for 12, but we really wanted our wedding to capture the feeling of a great dinner with friends. We spent a lot of time on the seating chart, trying to figure out who would enjoy meeting each other and become fast friends. It was fun knowing that all of these people from different parts of our lives would be together for one night, and we wanted to make sure they all felt taken care of and had an absolute blast along the way.



No meal/party is complete without:
Lidey Heuck: Mood lighting and good music! Growing up my mom always taught me the critical importance of lighting when entertaining (or even eating a quick dinner on a Tuesday.) Turn those overhead lights down, light some candles, and voila- instant atmosphere. I particularly love to put tall taper candles on the table - they instantly add this sort of romantic moodiness and elegance to the whole room. Il Buco Vita’s twisted beeswax candles are my new favorites - the taller the better!

Music is equally important. I think it’s fun to tailor a playlist to the guests, the location, the mood for the evening. As with lighting, there’s also an art to finding that perfect volume where you can both hear the music and hold a conversation!



What is the most important lesson you learned from working with Ina Garten?
Lidey Heuck: This is a hard question to answer because I learned so much from Ina over my years working for her. I think the one lesson that’s stuck with me most - and that extends beyond the world of food - is to not to be afraid of taking professional risks. Ina has always been a big proponent of “jumping into the pond,” as she says, and figuring out where you want to go from there. This advice sounds simple but as I build my own small business, it’s reassuring to remember you don’t need to have it all figured out before you try something new.

What is a go-to/favorite summer entertaining recipe?
Lidey Heuck: My pasta with Spicy Tomato and Eggplant Caponata is one of my favorite things to serve in the summer, once tomatoes and eggplant are in season. It’s super flavorful: spicy, sweet and savory all at once, and delicious both warm and at room temperature. It’s also dairy-free and can be made vegan, so it’s something almost everyone can eat. I serve it with a big arugula salad and a lightly chilled red wine.

SHOP LIDEY’S PICKS

AT HOME WITH VITA x Jill Donenfeld

AT HOME WITH VITA is a monthly interview with artists, designers, and friends who inspire us.

Jill Donenfeld is a hospitality expert with over a decade of experience as a private chef, caterer, cookbook author and restaurant veteran, and is the co-founder of  The Culinistas, which offers easy and accessible in-home chef services in New York, The Hamptons, Aspen and Los Angeles. Jill has written four cookbooks, including “Better on Toast” (Harper Collins, 2015) and “Party Like a Culinista” (Lake Isle Press, 2011), as well as international cookbook titles in Madagascar and India. Her writing has been featured in Food & Wine, Men’s Journal, The Huffington Post, TimeOut and National Geographic. She previously ran the kitchen at Villa Lena, an artists' residency and hotel in Tuscany, and has also lived in Japan, Sweden and India for culinary research, but currently calls the Hamptons her home!

What are the keys to creating a sustainable dinner menu?
Jill Donenfeld: I consider sustainability in terms of (a) using what one has on hand, and (b) easy repetition. I think about a menu that will play with my collection of ceramics, in terms of color, texture, size, and material. I think about what I can use that is already in my pantry & fridge. I think about what fresh ingredients I have easy access to, which in my case it is bivalves. I like to host a lot so I think of a menu that will be fun for me, easy to give attention to guests while preparing, and filled with ingredients that I am craving. And, I consider mostly what will make my guests feel really great; the best dinner ends with people not wanting it to end and waking up the next morning wanting to come back soon. I brought this same philosophy to The Culinistas, the in-home chef platform I co-founded: we make the art of planning a dinner party easy, accessible, and fun.

What are your essentials to setting a seasonal table at home?
Jill Donenfeld: It has been very important in growing The Culinistas that we always have a chef shopping, directly, for each gathering so that she can assess what is at the market not only for cooking but also for display. If we find stemmy citrus in the winter, it fill the table well. In the winter, we eat after the sun goes down, so everything leans towards flickering candle light. Summertime meals hit at sunset, so the table should look good against a backdrop of pinks & blues. I can skew Surrealist when it comes to treatment of objects, mixing found artifacts with heirlooms, the permanent with the impermanent, and treasures I collect from the natural world with manufactured & hand built items. I make a lot of the porcelain plates that I use. I collect textiles & turn them into napkins. At minimum, I think it is pretty playing against a feast. My birthday falls around the Hindu Ganesh festival so I am able to find strings of jasmine and that has become a requisite each year now. I love how it marks the time.

What are the keys to creating a sustainable dinner menu?
Jill Donenfeld: There are two principals for pulling this off:

First, choose dishes that have easy prep work so that when your guests ask “what can I do?”, you can direct with little worry they will eff it up. Think taking smoked trout out of a package & “flaking it”, peeling whole carrots to roast, rinsing berries.

Just as important, decide on one dish that is the show piece and then augment with little items that take no time. Today I made clams & carrots on the fire pit as the main then The Culinistas’ Think Pink Salad (recipe below) & the oysters. I made the focaccia too but that was not last minute. Or make a Spanish tortilla and serve it with a big romaine salad (I like romaine!).

Alternatively, skip the sit down meal and serve many apps & snacks. Do this without looking thoughtless by serving high end, thoughtful foods that you know your guest will love. My antennae points to mollusks as well as blanched vegetables & yogurt-y dips.



What are your go-to restaurants in the Hamptons?
Jill Donenfeld: Il Buco is one of the few I frequent. Too on the nose? I love always the Chutney.

What does a seasonal menu look like and taste like for you? Any specific recipes?
Jill Donenfeld: I like when a meal grounds me to a place & time. That is why I am eating so many oysters & clams these days & using the firepit that sits right against the water in front of my house. I think winter I almost always serve potatoes. I find myself craving them. I always get Mont D’Or from France and have a few dinners with that as the centerpiece. It’s a creamy cheese that gets cooked in it’s wooden box and served on top of potatoes. Needs to be cold out for this dish to be fully enjoyed. In summertime, I become 80% made of watermelon. I serve it at every meal. And I love all the shoulder & short season finds: favas & agretti in spring, delicata in the fall.

What local organizations in the east end do you work with/are you passionate about?
Jill Donenfeld: This year I start farming oysters with the East Hampton Town Shellfish Hatchery & it is a win win win. I get to learn about my second favorite bivalve, cultivate a nearly unlimited supply of oysters to serve to my guests (& stop relying on my neighbor!), and do my little part to filter & keep Long Island waters clean. I am lucky also that the oyster farm is directly outside of my home.

Describe your entertaining style.
Jill Donenfeld: The more the merrier but with a seating chart. I will move things around if you want to bring someone! My dining room is a pillow room – everyone gets recliney around a large low steel table. I live in Lazy Point after all.



Who inspires your entertaining style?
Jill Donenfeld: My favorite PARTY is in Shampoo, but in my two decades living in small spaces in Manhattan, I always wanted my parties to feel like Holly Golightly parties. Now I am so into the firepit that maybe I am leaning more towards Francis Mallman! Wherever I am, the idea is informal & fun, delicious & communal. I am grateful when clients of The Culinistas share pics from their dinners because sometimes they are so special & inspiring!

No meal/party is complete without:
Jill Donenfeld: A seating chart, a game, a party favor. And, ice! Cold drinks go down smoother.

Where was the most memorable tablescape you’ve ever seen?
Jill Donenfeld: I had the fortune of being invited to stay with an American woman in her 80s who had moved to Rome with her friend Cy Twombly (!!) in the 60s & retired to Porto Ercole, where the famous il Pelicano Hotel is. Every meal that I had at her house was abundant, casual, and filled with various family members across three generations. There was so much stuff on the table at each meal – linens, glassware, wines, salads, pasta, sardines, prosciutto, bread, cigarettes, flowers – in a sunroom stacked with plants growing from everywhere. It was effortlessly decadent & filled with love and joy.



Who features heavily on your entertaining playlist?
Jill Donenfeld: Hard question because I am ravenous for music so it is changing changing changing. This year it has been much Al Green. The Bryan Ferry-Television-T.Rex trifecta seems to go over well with most age groups & types though. Fela Kuti finds his way maybe most consistently; he gets everyone feeling so good and peppy. Right now fifty years ago (1972! The best music year!), The Grateful Dead would be touring Europe so I’m throwing an anniversary party playing every single concert back to back.

Whose home would you be the most excited to be invited to for dinner, and why?
Jill Donenfeld: This is important to me because seeking out delicious ingredients informs my creative & culinary direction of The Culinistas. On trips to the city, I shop Chinatown for most of my greens & mushrooms. I load up. I get dates sent to me from a farm in California. I get almonds sent to me from a place called Vision Sprouts. Out east when I buy fish, I buy from a well respected fisherman on Church Lane in the Springs. Honey from that little place on Hog Creek in the Springs, too. Buy the expensive wine at cheap wine shops & the cheaper stuff at the expensive joints.

Whose home would you be the most excited to be invited to for dinner, and why?
Jill Donenfeld: I have a profound admiration for Jeong Kwan. She is a Korean monk extremely dedicated to vegetables & creating meals that manifest the lifeline of growth, cultivation, and consumption. It would be a deep bow honor to be invited to eat with her!

Who would you love to have as a dinner party guest in your home?
Jill Donenfeld: Robin Williams, Steve Martin, Jim Carrey, Plato, Socrates, Stanley Kubrick, George Harrison but everyone is dead so looks like it’ll just be me, Jim & Steve.

 

Check out Jill's recipe for the perfect spring salad!

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AT HOME WITH VITA x Susan Spungen

AT HOME WITH VITA is a monthly interview with artists, designers, and friends who inspire us.

Susan Spungen is a cook, food stylist, recipe developer, and cookbook author. She was the founding food editor at Martha Stewart Living Omnimedia from its inception until 2003. Her talents have also been featured on screen, serving as the culinary consultant and food stylist on the major films like Julie & Julia, It’s Complicated, and Eat, Pray, Love. Susan is the author of Open Kitchen: Inspired Food for Casual Gatherings, Recipes: A Collection for the Modern Cook, What’s a Hostess to Do?, and Strawberries (a Short Stack Edition) and co-author of the best-selling Martha Stewart’s Hors d’Oeuvres Handbook. She lives in New York City and East Hampton, NY.

How do you celebrate the arrival of spring out east?
Susan Spungen: I look forward to the first day I can nab a bunch of asparagus (or two) from Marilee’s farmstand in Sagaponack. This kicks off my craving for all the spring things to come. I also like to walk around my garden and see everything coming to life, especially the peonies.

What are your essentials to setting a festive table at home?
Susan Spungen: My husband Steve and I collect a lot of beautiful ceramics and we love using them. We mix and match our favorite pieces and forage from the yard for flowers/foliage. There’s always something, even in winter.

What recipes do you find yourself making repeatedly this time of year?
Susan Spungen: Local asparagus with a poached egg and a slice of ham. Homemade sourdough on the side. Nothing better.



What are your go-to date night spots?
Susan Spungen: I get this question a lot, but most of the time we eat at home. BUT I like to sit at the bar at Almond in Bridgehampton and eat oysters, shrimp cocktail, and French fries with chilled white wine. We take out pretty regularly from Town Line BBQ. I used to enjoy a movie and Rowdy Hall, but I haven’t done that in a while! And of course we’re thrilled to have Il Buco al Mare just five minutes away. It’s a great addition to our town!

What does a spring menu look like and taste like for you? Any specific recipes?
Susan Spungen: Here’s a vegetarian one I put together for my book, Open Kitchen:
Burrata with Pickled Cherries
Mixed Peas over Whipped Feta
Sugar Snap Pea and Radish Salad
Strawberry Tart with Pistachio Crust.

What spring cleaning routines do you practice at home?
Susan Spungen: I wouldn’t say I routinely clean anything, but my spice drawer needs an overhaul at the moment. Other than that, I always do a job on the outdoor furniture, and get my herbs pots ready for the season.

Describe your entertaining style.
Susan Spungen: I embrace the concept of sprezzatura; I want everything to be beautiful and delicious but not seem like I’m trying too hard, in other words, studied nonchalance. Uncontrived and a little bit undone. I’ve learned over the years that less is more where a menu is concerned. I always plan my menu carefully and like Coco Chanel, I always take one thing off. As far as the table goes, we like a natural look, with handmade items, soft textured linens, and mostly neutral colors with plenty of black for punctuation and an occasional burst of color.

No meal/party is complete without:
Susan Spungen: Interesting guests who don’t know each other, unusual wines, and preferably a beautiful warm night so we can sit outside.



Who features heavily on your entertaining playlist?
Susan Spungen: It’s kind of a joke around here, but I often put on a Carla Bruni Pandora Station, which is a lot of French pop music, and it always sets a nice tone and never gets too loud. Could also be Miles Davis Sketches of Spain, or anything Leonard Cohen.

What are your favorite purveyors or resources to pick up local produce, provisions, or catering?
Susan Spungen: Marilee’s Farmstand for the best local produce, Iacono Farms for chickens, Amber Waves, S & S Cornershop for hard-to-find pantry items and interesting confections, and a coffee while I’m there, Round Swamp Farm for warm baked goods, Cavaniola’s Cheese and Gourmet for cheese and other delicacies, Domaine Franey for wine and booze, Hen of the Woods in Southampton, Mitad Del Mundo for Latin ingredients

Whose home would you be the most excited to be invited to for dinner, and why?
Susan Spungen: If I could go back in time, I would have given anything to be a dinner guest at Georgia O’Keeffe’s house in Abiquiu, New Mexico. I toured her extremely well-preserved kitchen a few years ago and got to peer into the dining room. You can tell she was a great cook and host.

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AT HOME WITH VITA is a monthly interview with artists, designers, and friends who inspire us.

To celebrate Valentine’s Day, we interviewed a stylish husband-and-wife duo who are co-principals of the New York design firm Carrier and Company. Jesse Carrier & Mara Miller create rooms that are a confident mix of timeless and contemporary design—both familiar and fresh at once. Named to the prestigious Architectural Digest AD100 and the Elle Décor A-List, the Carriers’ have garnered accolades from the world’s most esteemed publications including Vogue, Town & Country, House Beautiful, & World of Interiors. Clients include Anna Wintour, Jessica Chastain, Annie Leibovitz, and Jason Wu. Their interiors can also be seen in their bestselling book, Carrier and Company: Positively Chic Interiors. The Carriers have been sought out by leading home furnishing manufacturers to bring their unique vision of home and interiors to a wider audience. Carrier and Company Collections can be found at Century Furniture (upholstery and case goods); Visual Comfort (decorative lighting) and Lee Jofa, (fabric and wallpaper). 

How do you celebrate Valentine’s Day?
Carrier & Co Who needs Valentine’s Day to celebrate when you are lucky enough to work with your Valentine every day ;)

What are your essentials to setting a romantic table at home?
Carrier & Co: Candles, linens and lighting…and take out for easy prep and clean up! .

Do you remember the first meal you cooked for your partner (or vice versa)?
Carrier & Co: Jesse is the cook in the family – and he actually cooked for me on our second date! The first meal he made for me was breakfast!



What are your go-to date night spots?
Carrier & Co: When upstate, Troutbeck is a favorite and Chez Nick is our neighborhood go-to.

What does a romantic meal look like and taste like for you? Any specific recipes?
Carrier & Co: We spent our honeymoon in Sicily and have recently revisited a favorite dish from our trip – fondly called “honeymoon pasta” using anchovies, raisins and fennel. This remains a favorite almost 20 years later!

Valentine’s decor - yes or no?
Carrier & Co: Not traditional décor but we love flowers, great lighting and a festive tablescape.

Describe your entertaining style. Do you both like to entertain?
Carrier & Co: We like to keep things low key, simple but elegant, warm and inviting. We gravitate towards earthy, grounded materials such as hand-blown glasses and bespoke pottery.

No party is complete without:
Carrier & Co: Wine, music and great company!



Where was the most memorable tablescape you’ve ever seen?
Carrier & Co: At the Metropolitan Museum of Art when we attended The Met Gala.

What are your favorite purveyors or resources to pick up local produce, provisions, or catering?
Carrier & Co: List and grocers, markets, farms, wine shops, etc. We love and frequent Butterfield Market when in the city – their kitchen is around the corner from our studio! Upstate, we often find ourselves at Provisions at the White Heart Inn.

Whose home would you be the most excited to be invited to for dinner, and why?
Carrier & Co: We would love an invite from Sophia Loren’s…mostly because of this quote: "Everything you see, I owe to spaghetti…I'd rather eat pasta and drink wine than be a size zero." Our hero.

SHOP THIS STORY + MORE VALENTINE'S GIFT PICKS

         

AT HOME WITH VITA is a monthly interview with artists, designers, and friends who inspire us.

This month’s Q&A is with Michael Bargo, an interior decorator, stylist antique dealer who's quickly risen to become one of the most influential young tastemakers on the New York design scene—not to mention the Internet—thanks to his eponymous furniture gallery and Instagram account that boasts nearly 70,000 followers. His eclectic sensibility centers on midcentury French design, championing pieces from the likes of Jean Prouvé, Charlotte Perriand, Jean Royère and other icons of post-war Europe. For the past decade, Bargo has been artfully displaying and selling his expertly curated collection of rare furniture, decor and art directly out of his New York apartment, making him no stranger to entertaining guests in his home. We caught up with him this summer to learn about how he goes about playing host.

Describe your entertaining style.
Michael Bargo: My style is very relaxed and casual. I grew up in the south and was taught that manners are to make everyone feel comfortable and welcome, so that’s my first priority. I think my aesthetic reflects that too. I don’t like anything formal that would make someone feel uncomfortable. I also want people to feel happy so I usually use bright colors and happy flowers.

Who has influenced your entertaining style?
MB: My maternal grandmother, Martha Stewart and Jacques Grange.

Where do you seek aesthetic and menu inspiration?
MB: Il Buco! Where else?!


What are your table-setting essentials?
MB: Always have small, casual floral centerpieces that don’t overcrowd the table or anyones view. Always soft linens that don’t leave lint on your lap! And always red and white wine, champagne and sparkling and flat water.... Everyone should have what they want to drink!

No Michael Bargo party is complete without:
MB: Good lighting. Good music. Good champagne.

Where was the most memorable tablescape you’ve ever seen?
MB: A dinner in honor of Francois-Xavier and Claude Lalanne in Paris

What are the signature recipes you serve when entertaining guests?
MB: I love serving prosciutto and melon with really cold champagne in the Summer. I also really love serving caviar with potato chips. Basically anything that’s super easy.

What are your favorite purveyors or resources to pick up local produce, provisions?
MB: Serene Green Farmstand [Sag Harbor] and Amber Waves Farm [Amagansett].



Fantasy dinner party guests? Whose home would you love to be invited to, and who love to have as a guest in your own home?
MB: I’d like to go to the White House for dinner. And to my home I’d love to have Amy Sedaris!

Who features heavily on your entertaining playlist?
MB: My friend Trevor Cheney makes the best playlists on Spotify. Those are the easiest and best lists to play at a dinner party.

Any tips on how to transform a space into an inviting environment for entertaining guests?
MB: As long as everything is comfortable and relaxed it’ll be inviting!

What are the keys to a perfect summer dinner party?
MB: Cold water, cold champagne and blankets on the lawn.

˙

AT HOME WITH VITA is a monthly interview with artists, designers, and friends who inspire us.

This month’s Q&A is with David Prior, founder of PRIOR, a travel club and editorial  offering members exclusive customized trips and experiences around the globe. David began his career as the director of communications at Chez Panisse, where he worked closely with Alice Waters. He went on to become a contributing editor at Conde Nast Traveler and Vogue Living and produced numerous stories for T: The New York Times Style Magazine and WSJ to name a few. Now David and his team of editors and designers at PRIOR craft rare and indelible travel experiences, guides, and editorials with curiosity and storytelling at heart.

Describe your entertaining style/aesthetic — what pieces do you gravitate towards? What are your table-setting essentials?
David Prior: Thrown together. I usually pull together both what I find at the market in terms of food and also what I find on my travels or in stores that I particularly like. It is never very ‘designed’.

Did you find yourself “hosting” for yourself or for your family more as a result of the pandemic?
DP:I find myself wanting to host more because I have a new space for exactly that reason. I had a small space pre-pandemic and now a much larger one - I like the idea of bringing friends together. I think that is one lesson and benefit of the pandemic: we’re using all the skills we learned cooking and now sharing them and reconnecting with people. I am excited about that. I used to do it much more before living in New York and I do think you can still do it in smaller spaces, you just have to get a little creative.

Where was the most memorable table setting you’ve ever seen?
DP: A six hundred person dinner for farmers and artisans thrown in front of City Hall in San Francisco for Slow Food Nation in 2008. Brown paper on the tables, enamelware plates, cafe lights strung everywhere. Impossibly chic and incredibly simple. The best things are.




What are your go-to pantry recipes for last-minute meals?
DP: Roast chicken stuffed with lemon and 40 cloves of garlic (sounds like more than it is) and whatever vegetables or salad is in the market.
What are your favorite purveyors or resources for local produce/provisions?
DP: I graze Union Square Farmer’s Market. I used to live right by there and now even though I am quite far I make the trek because I think it is the strongest in the city. 

What places are you most excited to visit now that Covid-19 restrictions are loosening?
DP: Like everyone else I am returning to the classics of the city. All the museums, the boisterous restaurants. And even if I was never a real Broadway person I don’t think I’ll take live performance for granted. I am thrilled that restaurants are still spilling onto the streets. I think New York evolves through pain unlike any city in the world and through all this a lot of good will come. Al fresco I think is the by-product.

Are there any causes or institutions that you are passionate about supporting during this ongoing crisis?
DP: ROAR (Restaurants Organizing, Advocating & Rebuilding)

Who has influenced your entertaining style?
DP: My old boss Alice Waters.

Can’t have a party without?
DP: Good olive oil, ice and someone with better taste in music than myself.

Go-to last minute center piece? 
DP: I tend to let the food speak for itself and I so often have shared platters so that tends to be it.



Destination dinner party?
DP: There is a fort in India called Ahilya Fort on the Narmada River who I have thrown a couple of parties with. They lit the entire place in candles and served extraordinary thali platters and it is all special and romantic. India is perhaps my favorite place to throw a party and I am thinking about it constantly now. I can’t wait to go back and see my friends there and have dozens of dinners with them. No one throws a party like them. No one.

One or two words to describe your entertaining style?
DP: Light touch and a little loose

To decant or not decant?
DP: Not. 

Favorite piece to include on your table for summer?
DP: Beautiful water carafes

Tablecloths, placemats, or runners?
DP: A combination depending on the table

Who has kept you inspired this year?
DP: David Attenborough. This and every year.

This month's Q&A is with two of our favorite mothers, Donna Lennard and Ippolita Rostagno! Donna is the founder of il Buco Family and lives in NoHo with her sixteen year old son, Joaquin. Ippolita is the founder, CEO and designer of fine jewelry brand, IPPOLITA. She lives in Brooklyn with her kids, Maya and Dante. 

IL BUCO VITA: Do you have a cherished recipe passed down to you from your mother or family member that you plan on passing down to your kids?

DONNA LENNARD: My mother's Chocolate Roll is the family favorite!  It's a flourless chocolate cake with a bit of coffee in it, rolled with your favorite ice cream flavor or flavors;  we usually do 2 flavors, half and half to please everyone.

IPPOLITA ROSTAGNO: “Pappa al pomodoro” is a good standby. It’s the Florentine version of pizza, meaning a delicious dish made of bread and tomato sauce.

 

IBV: Any special Mother’s day plans this year? 

DL:  My sisters are coming out east for the weekend with their sons and girlfriends to spend time at my beachhouse.  Very much looking forward to being all together for the first time in over a year.  Should be interesting with their 2 dogs and my Bengal cat all in one house!!

IR: This year I will be on a plane headed back to New York from Milano, my first trip in over a year. When I finally get home I look forward to celebrating Mother’s day dinner with delicacies from the airport gourmet shop!

IBV: A cherished Mother’s Day memory?  

DL: My very first Mother's Day as a new mom, exhausted, sleep deprived and happy as I've ever been with my almost 2 month old boy!

IR: The best presents I have ever received for Mother’s day have been my two children, Maya and Dante.

IBV: Breakfast in bed - Yay or Nay? 

DL: Absolutely YAY!  A family tradition that should never die, after all, when else do we get pampered so well instead of doing all the pampering!!

IR:  Nay

IBV: Has your entertaining style been influenced by your mom or another mother figure in your life? 

DL: My mom always loved to entertain.  I have the fondest memories of her tinkering in the kitchen, completely organized with attention to every detail, truly impressive.  My style is much more my own, more free style but under her influence for sure!

IR: I have been inspired by many mothers over the years, and have delighted in adopting all their entertaining tricks.

IBV: What is your favorite thing to cook with your kids? 

DL: Challah french toast, pancakes - in many sizes, shapes and toppings (berries, nutella, powdered sugar, syrup) or good old fashioned french fries which my son loves to make!

Photo by Sunny Norton & Giada Paoloni

 

At Home with Vita is a monthly interview with artists, designers, and friends who inspire us. This month's Q&A is with Benjamin Reynaert. Benjamin began his career in publishing at Martha Stewart Living within the crafts editorial department. Since then he has held market editorial and interiors styling posts at Architectural Digest’s AD PRO, ELLE Decor, House Beautiful, VERANDA, Traditional Home and One Kings Lane. He is currently style director at domino Magazine and continues to hone his passion for visual storytelling and content packaging strategies across print, digital and social platforms, including his Instagram @aspoonfulofbenjamin.

IL BUCO VITA: Did you find yourself “hosting” for yourself or for your family during the quarantine?

BENJAMIN REYNAERT: Since we’ve all been cooking more and having some extra moments to enjoy meals at home, it’s been quite a pleasure to set the table, even for these informal meals during quarantine, and bring a little bit of beauty to our daily routines. 

IBV: What are your go-to “pantry recipes” for last-minute meals? 

BR: I’m always happy to have snacks for dinner. I love making cheese boards and loose arrangements of whatever is lying around, fruit, cheese, crackers and any leftovers arranged in separate dishes on a big board always makes things feel a little more thought out and special.

IBV: What are your favorite purveyors or resources for local produce/provisions? 

BR: In Jackson Heights, we have countless options for diverse produce markets and butchers and bakeries. I love stopping by the Indian market, Apna Bazaar for unique spices and tropical fruits as well as our Colombian butcher on 37th Street which happens to be a block from my favorite local wine shop, Table Wine.

IBV: What is the first place you hope to visit when COVID-19 is far behind us? 

BR: I can’t wait to dine again and make new memories with friends at il Buco!

IBV: Who has influenced your entertaining style?

BR: After years of producing a tabletop and entertaining column for House Beautiful, I’m forever inspired by the beautiful environments Alex Pappachristis creates when throwing a party, especially the holiday buffet story we created and shot with Thomas Loof. Every detail was considered, the platters, the napkin rings and the individual trays for guests. When all of the little things are considered, everyone can have that much more fun and enjoy themselves. 

IBV: Can’t have a party without?

BR: A good cocktail, good music and good company -- Candlelight doesn’t hurt either!

IBV: Go to last minute center piece? 

BR: If you’re in need of a last minute centerpiece, run outside a clip a few branches from the yard (or street, if need be!). A few indigenous branches in a beautiful vessel can add a poetic moment to the table.

IBV: Where do you find inspiration for entertaining?

 BR: I have been finding a lot of inspiration for entertaining in the back episodes of Ina Garten’s show -- it’s endless inspiration for casual and thoughtful gatherings. It’s like going along for the ride of a day in the life of party planning with Ina!

IBV: If you had a destination dinner party, where would it be?

BR: I’d love to set a big table, one block long, outdoors right down the middle of West 4th Street outside of Cafe Cluny. I’d love to host an event one day and have the little west village townhouses literally be the backdrop.

IBV: What is your favorite meal to serve to guests?

BR: Every summer at our Fire Island share house, I love to make and grill Michelle Obama turkey burgers -- the recipe calls for adobo chilis and granny smith apples, so they have this perfect amount of spice and sweetness. Delicious after a day at the beach.

IBV: One word to describe your entertaining style?

BR: Casual

IBV: Seated dinner or casual buffet?

BR: Casual buffet

IBV: To decant or not decant?

BR: I decant everything! Including dish soap and mouthwash!

IBV: Stemmed glasses or wine tumblers?

BR: I prefer a mix, a short stemmed footed glass always gets me.

IBV: Favorite piece to include on your table for Summer?

BR: Brightly colored linen napkins, especially these piped Lithuanian linen ones from Madre.

IBV: Whose house would you be the most excited to be invited to for dinner?

BR: Dear Ina, if you’re reading I’ll be waiting for an invite!

IBV: Who has kept you inspired this year? 

BR: The incredible Brooklyn-based floral designers @reflorishnyc have been keeping me inspired this year. Their wall installations are magical!

 

At Home with Vita is a monthly interview with artists, designers, and friends who inspire us. This month's Q&A is with Constanza Collarte, the founder of Collarte Interiors, which specializes in bespoke design services for residential clients. A Miami native, Constanza moved to New York to study interior design at Pratt Institute while simultaneously working on high-end residential, commercial and global development projects at the offices of renowned architecture and interior design firms including Campion Platt, Oppenheim Architecture, and Philippe Starck. After over a decade of working in New York and London, Constanza returned to Miami to launch Collarte Interiors in 2016. 

IL BUCO VITA: Did you find yourself “hosting” for yourself or for your family during the quarantine?

CONSTANZA COLLARTE: We found ourselves hosting frequently, it is what kept us sane! Our families live in the area so we had grandparents over for al fresco dinners or friends for evening cocktails in the backyard, living in Miami helps-we get to use our outdoors all year long.

IBV: Has cooking more meals in your home caused you to rethink the design of your kitchen or your home in general?

CC: I’ve always loved to cook and entertain, so I put a lot of thought into our kitchen when we renovated. Having easy access to tools, built in spice racks, and everything pull out was important to me. But with even more time in the kitchen, and extra grocery supplies, we had to rethink our auxiliary storage; we made a lot of use of our extra fridge and reworked our pantry.

IBV: Did you use the extra time at home to learn how to make something new in the kitchen?

CC: We tried new dishes I would have probably dismissed as too time consuming, and we branched out to try more international dishes like Indian Chicken Tikka Masala, or Cuban Arroz con Pollo.

IBV: What are your go-to “pantry recipes” for last-minute meals? 

CC: Pasta, with three kids under 7, the answer is always pasta!

IBV: What are your favorite purveyors or resources for local produce/provisions? 

CC: I love frequenting specialized locals like Josh Premium Meats and a variety of fishmongers on the Miami river. For entertaining in Miami, Marky’s is also a must.

IBV: What is the first place you hope to visit when COVID-19 is far behind us? 

CC: Italy! We head to Venice every summer, I have been dreaming about the food for 10 months!

IBV: Are there any causes or institutions that you are passionate about supporting during this ongoing crisis?

CC: Camillus House. This organization has been helping Miami’s homeless for over 50 years, through food & shelter, housing, health care and now more than ever they need the support.

IBV: Can’t have a party without?

CC: Wine, music and good company

IBV: Go to last minute center piece?

CC: I’ll pick olive branches, bougainvillea and kumquats from the trees we have in the garden and throw them in a vase for a splash of color.    

IBV: Where do you find inspiration for entertaining?

CC: I have folders full of magazine clippings and images of entertaining inspiration, accumulated over the years…but I also frequent the Instagram accounts of La Tuile a Loup, Cabana Magazine, World of Interiors, Penny Morrison, Remy Renzullo and Carolina Irving

IBV: If you had a destination dinner party, where would it be?

CC: The Tuscan farmhouse from the ’96 film, Stealing Beauty

IBV: Who are the top artists on your cooking playlist?

CC: A mix of soul, jazz and new wave, Nina Simone, Shuggie Otis, The Smiths, Talking Heads and lots of early Rolling Stones

IBV: What is your favorite meal to serve to guests?

CC: When entertaining, my motto is the simpler the better and anything that roasts, like fresh fish or a whole chicken, gives me a chance to hang out with my guests.

IBV: One word to describe your entertaining style?

CC: Inviting

IBV: Seated dinner or casual buffet?

CC: Casually seated

IBV: To decant or not decant?

CC: To not Decant, too fussy

IBV: Stemmed glasses or wine tumblers?

CC: Short stemmed glasses, taverna style

IBV: Favorite piece to include on your table for Summer?

CC: Fresh cut flowers and rattan accents

IBV: Whose house would you be the most excited to be invited to for dinner?

CC: I don’t know if he cooks, but I’d love to share a meal and sit in the home of Photographer, Francois Halard

IBV: Who has kept you inspired this year?

CC: My children, their resiliency in these difficult times has astounded me and they just remind me how important it is to make any moment a special one.

                         

At Home with Vita is a monthly interview with artists, designers, and friends who inspire us. This month's Q&A is with Christine Gachot. Aside from being avid Il Buco fans, Christine and her husband John are the founders of Gachot Studios, a New York based interdisciplinary interior design studio which was named on Architectural Digest’s 100 for 2021. They’re known for their profound ability to execute highly structured minimalism in a way that still feels personal and relaxed. Both in their small and quite large projects, the Gachots emphasize a sense of community that embodies the handcrafted, individualistic spirit of Vita. Christine lives in New York with John, their two teenage sons, Boris and Jackie, and dog, Slim.

IL BUCO VITA: Did you find yourself “hosting” for yourself or for your family during the quarantine?

CHRISTINE GACHOT: One of the few blessings of quarantine is the quality time we’ve been able to spend as a family, so we take the time to make dinners special a few nights a week. Whether we cook or order in, we set the table, light candles, get dressed up and just enjoy being together (with a few friendly debates of course). 

IBV: Has cooking more meals in your home caused you to rethink the design of your kitchen or your home in general? 

CG: We left behind our loft on Bond Street for a more spacious kitchen on Beekman Place, which includes space for the whole family to get involved in the cooking process (even me). We still order in a lot, though (me again)! John loves it! 

IBV: Did you use the extra time at home to learn how to make something new in the kitchen?

CG: I thought this was a table-top interview….I’m the stylist in the family, not the cook! Thankfully John and the boys are amazing chefs. I often feel like I am watching a crazy kitchen scene in an old comedy, but the boys always create unique, delicious and over the top elaborate meals. 

IBV: What are your go-to “pantry recipes” for last-minute meals? 

CG: My version of a “Pantry Recipe” is: get it to go and add on a little at home. The regulars are Il Buco To Go (don’t skip the cocktails), Joes Pizza with salad and a Sancerre, and Folded Egg Sandwiches from The Smile (no ham please).

IBV: What are your favorite purveyors or resources for local produce/provisions? 

CV: Russ and Daughters (I will wait in line during the holidays). Il Buco Alimentari (Go-to for entertaining at home)! The Farmers Market in Union Square (Fall is our favorite).

IBV: Where was the most memorable table setting you’ve ever seen? 

CG: I love an invitation to go to someone’s home for dinner. That personal experience is always memorable. You leave knowing the other people more; even dinner with close friends can reveal something special. Recipes from a grandmother; candles found on a recent trip. 

IBV: What is the first place you hope to visit when COVID-19 is far behind us? 

CG: I just want my 2 barstools back at Il Buco! Hi Mark, we miss you! 

IBV: Are there any causes or institutions that you are passionate about supporting during this ongoing crisis?

CG: P.S. 188 is an important resource for families and students on the lower east side. New York gives us so much personally and professionally; supporting our own local community as much as we can is a must.  Peace, Love and Public School! 

IBV: Can’t have a party without?

CG: Thoughtful consideration of who is attending and what your guests like to eat, drink, and do for fun.  

IBV: Go to last minute center piece? 

CG: Flowers! I like to stick to a single variety per arrangement. 

IBV: Where do you find inspiration for entertaining? 

CG: Nothing is more inspiring to me than a thoughtful hospitality experience at a friend’s home, a  great hotel, bar, or restaurant. 

IBV: If you had a destination dinner party, where would it be?

CG: Is this an invitation to host in Ibiza?!

IBV: Who are the top artists on your cooking playlist?

CG: John has Louis Armstrong on while he’s cooking, Boris plays The Strokes or The Stones during clean up, and Jackie always gets everyone amped up on Queen! 

IBV: What is your favorite meal to serve to guests?

CG: Takeout from Il Buco, plated and served quickly on a set table. 

IBV: One word to describe your entertaining style?

CG: Thoughtful! (and fun)

IBV: Seated dinner or casual buffet?

CG: Both.

IBV: To decant or not decant?

CG: It never makes it to the decanter…

IBV: Stemmed glasses or wine tumblers?

CG: Stemmed, Cut Glass, inherited from John’s mother Irene. 

IBV: Favorite piece to include on your table for Summer?

CG: Or on your bar…Gin and Tonics! 

IBV: Whose house would you be the most excited to be invited to for dinner?

CG: Any invitation would be welcome at this point. 

IBV: Who has kept you inspired this year? 

CG: The small acts of kindness have counted the most. I’m inspired by many! And beyond thankful!

Photos by Fran Roberts

Ciabatta Bread: 5 Tips by Sheena Otto, Il Buco Alimentari & Vineria’s Head Baker

"During her time at Il Buco, Otto has developed their bread program to incorporate a slow fermentation process and specialty flours, including one from Sicily. In addition to Il Buco’s classic breads like ciabatta, focaccia fino, and filone, Otto added breads like a naturally fermented buckwheat and a bourbon raisin fennel bread. But Italian breads are still at the root of Il Buco’s bread program, and Otto’s bread wizardry has ensured the restaurant, market, and café serve some of the best bread in New York City."

At Home with Vita is a monthly interview with artists, designers, and friends who inspire us. Our latest Q&A is with Athena Calderone. Athena is a distinguished interior designer, celebrated author, culinary and visual storyteller, and creative director. Deemed “the modern girl’s Martha Stewart” by The New York Times, Athena regularly publishes both culinary and design content on her lifestyle media platform called EyeSwoon. She has authored two books, Live Beautiful (Abrams 2020) and Cook Beautiful (Abrams 2017), and her work has been featured in Architectural Digest, Vanity Fair, the Wall Street Journal, T Magazine, Vogue, Bon Appetit, Harper’s Bazaar, Martha Stewart Living, Goop, Elle Decor and more. She hosts a podcast for multi-hyphenate creatives called More Than One Thing. 

IL BUCO VITA: Did you find yourself “hosting” for yourself or for your family during the quarantine? 

ATHENA CALDERONE: I have been taking a more intimate and casual approach to entertaining with my family during quarantine. But that certainly does not mean it has been any less beautiful or celebratory. And it is essential now, more than ever, to imbue our meals with appreciation and beauty— because home and family, they’re all we’ve got. 

             

IBV: Has cooking more meals in your home caused you to rethink the design of your kitchen or your home in general? 

AC: Nothing has made me more confident in my kitchen design decisions than being at home! The kitchen is truly my happy place and where my dueling passions and careers seamlessly overlap.  The kitchen is an opportunity for me to create, it is my workshop after all, and gather with those I love most.  I also believe it should be a foil to express your aesthetic point of view just as you would any other part of your home. When I am designing a space, but particularly my own kitchen, I am always trying to find that sweet spot where function and efficiency beautifully collide with exceptional design and decor.  For example, I would never not use a beautiful marble due to fear of staining because I find beauty in the “life” of a kitchen, ring marks and all! 

Design is a delicate dance of balancing both aesthetics and function. You should never rob a functional space of decorative objects.  I love how form, scale, and a slightly atypical composition can cause your eye to bounce around the room, gently landing on and discovering new things at varying heights. 

IBV: Did you use the extra time at home to learn how to make something new in the kitchen? 

AC: I have been mastering my Lemony Carbonara Bucatini recipe, which my son absolutely loves

IBV: What are your favorite purveyors or resources for local produce/provisions? 

AC: Amber Waves Farm   

             

IBV: What is the first place you hope to visit when COVID-19 is far behind us? 

AC: I really miss Italy – Aeolian islands or Ischia.  And I’d really like to return to Copenhagen for a rescheduled book tour.  I shot 3 homes in the city for Live Beautiful.

IBV: Are there any causes or institutions that you are passionate about supporting during this ongoing crisis?

AC: ROAR

IBV: Who has influenced your entertaining style?

AC: It is not so much as who as it is what influences my entertaining style. I am always seeking and searching. I truly believe in the power of soaking up inspiration through osmosis. I am so smitten by the thought that if we remain curious–– if we consistently read recipes, eat the food of chefs we admire, take in art, architecture, color and texture, scroll the Instagram’s of designers that intrigue us–– then we cultivate this state of perpetual inspiration that is just so ripe for creativity. Everything I see and everything I taste somehow gets stored away in these little subconscious drawers inside my mind. There is so much beauty to be found around us––  in the changing seasons, in the profile of a piece of furniture, in the opposing flavors of a dish. Who knows when one of those invisible drawers in our minds will fly open to reveal an amalgamation of multiple ideas into one that is totally unique, totally your own. To me curiosity is the golden ticket to remaining fresh in all your creative endeavors.

                              

IBV: Can’t have a party without? 

AC: A good playlist, moody lighting, and a boozy cocktail

IBV: Go to last minute center piece? 

AC: Incorporating seasonal elements on your table, like fruits and vegetables used in the menu, makes the dinner a celebration of the abundance that the season brings. If everything on the table is both beautiful and edible, then nothing is wasteful!

IBV: Where do you find inspiration for entertaining? 

AC: I usually create a pinterest board and eventually a tactile moodboard to get a sense of the vibe I am gravitating towards. From there I establish a palette.  I love to allow design to unfold piece by piece, material by material. 

IBV: Who are the top artists on your cooking playlist?

AC: Cigarettes after sex radio

IBV: What is your favorite meal to serve to guests?

AC: Whole roasted Sumac chicken with roasted veggies and labhne

IBV: One word to describe your entertaining style?

AC: Thoughtful

 

IBV: Seated dinner or casual buffet?

AC: I am a huge fan of setting up a self service area to place wine glasses, appetizer plates, napkins and flatware. This allows guests to serve themselves and encourages your family to casually nosh on appetizers as they huddle around the kitchen. Because let’s face it, it’s always where everyone gathers anyway!

IBV: Who has kept you inspired this year? 

AC: Cooking with my son. Beach walks with my puppy and discovering nature through his excitement.  Continuing to create and share content with my following to offer them some actionable tips to instill beauty and appreciation into their space, a meal they can create or even a yoga practice they can depend on. Our homes, our bodies, our mind – it is all quite inspiring isn’t it.

                    

 

At Home with Vita is a monthly interview with artists, designers, and friends who inspire us. Our latest Q&A is with David Stark, founder of David Stark Design. DSD is a full service event design, planning and production company founded in 2006 in New York City. 

IL BUCO VITA: Did you find yourself “hosting” for yourself or for your family during the quarantine? 

DAVID STARK: One of the silver linings of the pandemic is that I have never cooked so much in my life, and I have been truly, truly enjoying it.  I have absolutely been making meals for my husband and I nightly -- some have been for special occasions (birthdays and holidays), of course, but I’ve gone the extra mile on others simply because I wanted to try out a new recipe or just break the monotony of our routine.

IBV: Has cooking more meals in your home caused you to rethink the design of your kitchen or your home in general?

DS: Yes! We have Thonet chairs in our kitchen which I truly love, but the cane seats keep snapping because of the extreme use they are getting during the pandemic. They are now our dining and office chairs until the world gets back to normal.  As an innovation and after getting them re-caned (yet again), we have made cushions to protect those pesky, way too delicate seats.

IBV: Did you use the extra time at home to learn how to make something new in the kitchen?

DS: All summer long, I worked on perfecting all sorts of variations on a Fish Stew. I love a one-dish meal!

IBV: What are your go-to “pantry recipes” for last-minute meals?  

DS: My husband, Migguel Anggelo is Venezuelan, and he makes the best arepas on the planet.  We always have corn meal in the pantry (Arepa Pan), and I enjoy a break from cooking to savor his family recipe made with love.  He pairs it with black beans and fresh avocado or a tuna salad he creates with tomatoes and cilantro.  It’s simple food, which is always the best food. 

IBV: What are your favorite purveyors or resources for local produce/provisions? 

DS: Frankly, I never go to a chain supermarket.  I’m very lucky to live in a part of Brooklyn that has a wonderful farmers market on Saturdays with a fishmonger that I religiously visit as well as a series of family owned, neighborhood shops that are specialists in their areas.  They include:

 

• Sahadis – An inspiring Middle eastern market which has been in Brooklyn for over 65 years

• Caputo’s Fine Foods – An old-school Italian grocer & deli stocking an array of imported specialty foods & prepared fare.
• Bien Cuit - Truly special bakery
• Staubitz - One of the oldest, if not the oldest butcher in NYC

IBV: Where was the most memorable table setting you’ve ever seen?

DS: The ceramics floor at the V & A Museum in London is just about the most mind-blowing and inspiring tabletop experience in the world!

 IBV: What is the first place you hope to visit when COVID-19 is far behind us? 

 DS: I am working on a new book called The Handmade Table with my dear friend, the designer Jane Schulak, and we are looooong overdue a trip to France to finish shooting our book in Paris and Normandy! 

IBV: Are there any causes or institutions that you are passionate about supporting during this ongoing crisis?

 DS: I will always have a special place in my heart for God’s Love We Deliver who delivers millions of healthy meals a year to people who are too ill to shop or cook for themselves -- and all free of charge.  This is the work of angels.

 IBV: Who has influenced your entertaining style? 

DS: My dear friend and the designer I admire most, Jane Schulak

IBV: Go to last minute center piece? 

 DS: Potted herbs from the farmers market

IBV: Where do you find inspiration for entertaining?

DS: Travel and art

IBV: If you had a destination dinner party, where would it be? 

DS: Yves Saint Laurent and Pierre Bergé’s 

home in Marrakech.

IBV: What is your favorite meal to serve to guests? 

DS: A Mediterranean Cod en Papillote

IBV: One word to describe your entertaining style?

DS: I strive for effortless

IBV: Seated dinner or casual buffet?

DS: Seated dinner

IBV: To decant or not decant?

DS: Not decant

IBV: Stemmed glasses or wine tumblers?

DS: Wine tumblers

IBV: Whose house would you be the most excited to be invited to for dinner? 

DS: Picasso

IBV: Who has kept you inspired this year?

DS: My incredibly talented and hard-working team at David Stark Design & Production.  For them, I am forever grateful.

Photos by Corrie Beth Hogg. 

At Home with Vita is a monthly interview with artists, designers, and friends who inspire us. Our inaugural Q&A is with our very own Donna Lennard, the owner and founder of il Buco Family. Her unstudied approach to hospitality and style is the heart of il Buco Vita, along with the ethos of careful sourcing and artisanship that defines the restaurant family she's built over the last 26 years. 

il Buco Vita: Have you found yourself “hosting” for yourself or for your family during the quarantine?

Donna: This COVID period has provided a unique opportunity to cook and host in my East Hampton cottage. As a single mom living above the restaurant in NYC and working so hard each day, I am usually inclined to order food for my son and myself and the number of cooked meals diminishes.  My beach house is my cooking and entertaining haven, so Joaquin and I spent the first several months of the pandemic eating every meal at home, baking bread, playing with whatever ingredients were on hand, enjoying fireside meals in March and April and slowly moving outdoors as the summer arrived.  Once the warm weather came we opened our doors first to family and eventually small groups of friends, mostly grilling and enjoying the company.  Love using my Vita ware and great farmers market wildflowers, candles and the like to set the mood.  A little goes a long way in creating a warm and inviting feeling.  Dressing things up a bit feels great after being isolated in sweats for months, though even in the beginning my son and I were sure to make a nice table setting, often in front of the fireplace.

IBV: Has cooking more meals in your home caused you to rethink the design of your kitchen or your home in general?

DL: Yes! Though I live my little cottage kitchen, I’ll be renovating this winter and will have much more space to include friends and family in the cooking fun.  A large island to sit around while the prep happens! And more space for all my dish ware and gadgets!!

IBV: Have you used the extra time at home to learn how to make something new in the kitchen?

DL: Had been dreaming of bread baking since we opened Alimentari and finally took the time to make my own bread from Sheena’s wonderful sourdough starter! Grabbed all the wonderful ancient grain flours from NY and had some fun.

IBV: What are your go-to “pantry recipes” for last-minute meals? 

DL: Always buckwheat toast with butter and anchovies for starters! Or can substitute any great canned fish.  We made a lot of wonderful empty the fridge frittatas, an easy pasta aglio e olio, kale salads and wonderful black rice dishes with Umbrian chickpeas, herbs and diced veggies.  

IBV: Favorite pieces to set your table? 

DL: I like it simple. La Riccia double handled Pienza pitchers and simple glasses, wildflowers, handmade candles with simple candelabras or wrought iron candle holders, beautiful unpressed linens in earth tones of off white against colored dishware. 

IBV: What is the first place you hope to visit when COVID-19 is far behind us? 

DL: My restaurant in Ibiza, then keep going through Spain and Portugal.

IBV: What are your favorite purveyors or resources for local produce/provisions? 

DL: Love shopping at Amber Waves, Balsam Farms, Stuart’s Seafood Market and all the tiny local farm stands in Springs. S&S in Springs has also been a great resource through COVID!

IBV: Are there any causes or institutions that you are passionate about supporting in light of the pandemic?

DL: Beyond local farmers and fellow restaurateurs, I have been actively supporting COVID related charities in need, such as ROAR and World Central Kitchen, and numerous social justice causes such as grants for land stewardship and the arts.  

 

IBV: What is your favorite meal to serve to guests?

DL: Whole fish under il Buco’s fiore de sale sea salt, scallop crudo, il Buco Alimentari’s buckwheat bread with butter & anchovy, oven roasted vegetables with  Cerasuola olive oil, and Venetian black rice.

IBV: Describe your entertaining style overall

 

DL: Casual, simple, with the best ingredients I can find.

 

 

IBV: If you had a destination dinner party, where would it be?

DL: A farmhouse in Portugal.

IBV: Who are the top artists on your cooking playlist?

DL: Marisa Monte, Cesaria Evora, Bebel Gilberto, Silvio Rodriguez.  

IBV: To decant or not decant?

DL: Not decant, unless it's a very young, tight wine. 

IBV: Whose house would you be the most excited to be invited to for dinner?

DL: Massimo Bottura

IBV: Who keeps you inspired during quarantine?

DL: My son, Joaquin!

We are open in Montauk for a season, taking over the restaurant space of Donna's lifelong friends Fernando Trocca & Martin Pittaluga who will be staying in Santa Teresita this summer.  With Chef Justin Smillie at the helm, Donna brings her passion for relaxed and unstudied fine dining to il Buco at Mostrador Marram, offering abundant counter service of savory meats, local seafood, local vegetables, and housemade bread and pastries from il Buco Alimentari. 

From the Wall Street Journal: 

"What is particularly remarkable is how the restaurants have established operations in the East End so quickly, signing lease deals or working out other arrangements just weeks ago.

'It was totally crazy. It was just like, ‘Let’s do this,’ said Donna Lennard, owner of Il Buco and Il Buco Alimentari, who formed a partnership with the Marram hotel in Montauk to bring her Italian-influenced dining concept there this summer. Ms. Lennard said she didn’t even start talking with the property about the idea until late May."

You can read the full article here. See you on the beach! 

Photo Credit: Paul Brissman 

il Buco Alimentari is reopening for pick up and delivery, with an emphasis on our market and Executive Chef Justin Smillie at the helm. Donna is thrilled to be collaborating once again with Justin and adapting the Alimentari model to continue serving the needs of the community.

"At Alimentari, Smillie isn’t looking to reinvent the menu, as many chefs do when they take over a kitchen. Instead, he’ll continue to serve the spit-roasted, peppercorn-rubbed short ribs and bucatini cacio e pepe that put the place on the map." Read the full piece from Kate Krader on Bloomberg here.

Shop our housemade bread, ancient grain pizza, selection of pastas and sauces, wine, cocktails, fully prepared dinner boxes & Mediterranean pantry provisions on Caviar.