What I can tell you is that he is one of the most accomplished chefs I have ever met. I wouldn't hesitate to have him cook for any event I had to hire a chef for. The bigger the better.
This man can cook. His artistic and culinary skills are top notch.
We went to his restaurant Saturday 12/4 with six people and he brought his A game.
The wine was flowing throughout.
We started with a Ruinart Rose Sparkling, followed by a 2001 Opus One, a '99 La Casa Montelcino Brunello, and a 1990 Barbaresco.
If there had been a wine pairing option, we would have taken it. Luckily, I had a big wad of gift certificates that I had to use, so the bill wasn't a concern. These were huge wines. Very satisfying and pleasurable, particularly the Opus.
The ten course menu was just enough, but not too much. It's not on the menu, so if you want it, you have to ask. It was very reasonably priced.
We've done chef tastings before and left feeling hungry. Hard to believe, but true.
Chef Roberto and my guests.... A cheese pudding of sorts, Budino Parmigiano...sublime.
Cotechinoe sausage with lentils. This was a big hit with everyone.
Scallops on yellow and black polenta...the black being cooked with cuttlefish ink. Very nice.
Raviolini Del Plin...pinched pasta with trhee meats and veal jus with sage. I could eat these by the bowl full.