A taste of spring - times three.
Here's a plate where the chef enjoyed himself not only in the preparation, but in the presentation as well. A tasty fried mozzarella disguised as an unidentified sea creature on a bed of creamy potatoes, asparagus, and red bell peppers.
And since good things come in threes, I received the honor of being one of the first to taste Caputo's latest creation. Something, he told me later, that has been knocking around in his head for quite sometime. Totano squid served with dark chocolate.
A dish that made me walk back into the kitchen, not to take photographs.
But to say thanks...not once, but three times.