Sometimes it's best to just lower your head and go back to work when the chips are down, unless of course you're a broker heavily invested in Frito-Lay, in which case, sell! Sell! Getting back in the kitchen after (and possibly, during) some tough times: the man behind Galileo III.
The highly anticipated resurgence of a James Beard-winning chef who's recently spent more time fighting legal issues than cooking, III's the 125-seat, duplex'd re-incarnation of the original Galileo, with two private rooms upstairs, and an open-kitchen'd downstairs decked out with chef-coat tapestries, and a chandelier made from orange/yellow/red Murano blown glass, unlike a Nissan Murano, which just blows gas. The menu's prix fixe-only (though diners can choose the number of courses from 2-4), with "Zuppe, Risotti & Pasta" dishes like the braised duck sauce Fettucine All Anatra interchangeable with apps like a sauteed sea-scallops/lobster mushrooms Capesante, and Porcini mushrooms two ways (legs stuffed w/ fonduta & black truffle sauced heads), which unlike Porcini mushroom three ways, are usually pretty sporing. Hearty mains (all of which can be washed down with a 500-strong wine list) include meatyness like a roasted Shenandoah lamb chop/celery root puree/braised artichokes/coffee sauce Agnello Al Forno, and Porcini powder-dusted veal medallions with braised cipollini, or fish like the potato-dusted turbot filet Rombo, for those looking for something less First Blood-y.
In the coming months, the chef'll also be hosting curtained-off, experimental 12-14 coursers based on his famed, original "Laboratorio" -- also a great place to get back to work, unless you've been charged with mixing a new recipe for Pringles. There's nothing left!
