![]() ![]() The restaurant will also plans to host food artisans and producers. The Alimentari is already leaning into the experiential shortly before their official opening, the downstairs dining room hosted a discussion with several authors. Rather than replicating what exists in Rome, Roscioli NYC is more focused on mirroring a similar ethos: cultivating connections, whether that’s through connection to an ingredient, person or place. So it’s a nice balance to use that North Star to be able to develop the menu.” “And then we get to pair that with all of these amazing preserved tomatoes and burratas and hams and canned products that we have. “We’re using the mentality of what the Romans would be doing by sourcing from Puglia, by us sourcing from upstate New York,” Arce says. While some ingredients and items for sale will be sustainably imported from Italy, the team is mirroring the quality-first focus of the original restaurant in Rome by working with an upstate New York farm collective to source local milk and other produce. Roscioli branded products and sourced wines will be for sale alongside a selection of cheeses, meats and prepared items the wine bar will serve pasta, burrata and other Roman dishes. The downstairs dining room, now open, is serving a tasting menu in a cozy dinner-party atmosphere similar to Niche Niche, while the upstairs Salumeria, opening later this summer, will house a delicatessen and more casual wine bar. The bi-level space includes two separate concepts. “But we are trying to make them very proud.” “This place is absolutely an homage to what exists in Rome, but we’re not unrealistic about the reality that we can’t replicate what they’re doing - nor are we trying to,” says Arce. “We’re just planting seeds in a soil that was already fertile, because Niche Niche was already that thing,” says Rimessa Roscioli partner Alessandro Pepe, who moved to New York earlier this spring along with chef Tommaso Fratini for the project’s opening. Silo shows that zero waste can still mean maximum flavour.What to Know About the Netflix Bites Restaurant Experience: Chefs, Menu, How to Make Reservations and More The utilitarian dining room with whitewashed walls and a counter bar overlooking an open kitchen would not look out of place in Scandinavia while the menu illustrates a restaurant whose culinary ambitions match that of its environmental ones. Naturally, given McMaster’s dream, you wouldn’t know any of this just by looking. Anything that isn’t eaten isn’t thrown away either, but instead turned into valuable compost. This approach continues throughout the restaurant, with the beautiful crockery made from plastic bags and tables from reconstituted food packaging, with the furniture either up-cycled or made from materials that would otherwise have been wasted. ![]() The restaurant has its own flour mill for ancient varieties of wheat, churns it owns butter, produces its own oat milk, and practices nose to tail cooking that uses the entirety of every animal killed. With Silo he has more than achieved this. Launched at the tail end of 2019, Douglas McMaster’s ‘zero waste’ restaurant is the result of painstaking work from the ambitious chef to open a restaurant that not only has full respect for the environment, agricultural practices and nutrition but which can also stand shoulder to shoulder with fine dining restaurants across the globe in terms of decor and food. Winner of The Sustainability Award 2021Ī restaurant that describes itself as always having the bin in mind might not sound like the kind of place you’d want to eat, but in the case of Silo you should make an exception. ![]()
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