by Hillary Dixler
Former New York Times restaurant critic Frank Bruni subbed in for Charlie Rose last week. He invited New York City chefs Michael White (Marea, Osteria Morini) and Mario Carbone (Carbone, Torrisi Italian Specialties) to join him in conversation with Food & Wine's restaurant editor Kate Krader to tackle the question: Where does the "dominance of Italian food in upscale dining" come from?
The conversation winds its way through the importance of French training, the reasons to cook (or not) with imported ingredients, the Eataly phenomenon, and much more:
Source: http://eater.com/
