If you didn't know that Taranta is now making a go of this, it's worth checking out. (I guess there was a summer Globe article about it, which I missed.) The fusion doesn't always take, but when it does, it's really lovely. (Of course, I always want Taranta to succeed at whatever it does--they're just so darn nice in there.)
Often it's a question of incorporating S. American chiles and herbs (e.g. black mint); quinoa gets treated like risotto; etc.
The only bummer is that, for the first time in my memory, they've scrapped the spaghetti w/ bottarga and sea urchin, their yummy signature dish...
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