Apart from some early raves, I've heard nothing about this comparatively new restaurant,which I believe is owned by the chef/owner of Sansei. Has anyone dined at Vino recently, who can comment on its menu and ambiance?
This is the flakiest, easiest, best pie crust we've ever tested. Master chef Jacques Pépin has created a virtually fail-safe recipe that is completely hassle-free: You don't even need to chill the dough before you roll it out. F&W's Grace Parisi tops