i've had the pleasure of enjoying a meal prepared by chef james bellicchi of /culinary solutions/ at uptown's /new leaf/: what struck me most was the complexity of tastes in relatively simple dishes. the key to this, it seemed, was james' consistent use of ingredients that were 'in season' - a plate of pappardelle with pumpkin sauce in november still stands out well in memory - while, at the same time, preferring local produce. i can well imagine how a menu constantly varied but always consonant to the actual season could turn into a very enjoyable experience in such a setting as new york's /new leaf/. unfortunately i haven't had the chance to keep up with james' cooking elsewhere in town, as i moved back to europe. though a plate of james' could be a good enough excuse for making my way back to the big apple.
Pros: use of local and seasonal ingredients
Cons: the food on your plate ends somepoint...
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