Description
D"Amico Cucina, the restaurant which spent decades at the pinnacle of luxury dining in the Twin Cities, has been reborn as D'Amico Kitchen, which presents Italian fare in a way that's hard to find in the Twin Cities-with an approach as urban and contemporary as the Chambers Hotel's chic setting. The idea, according to Cucina's former chef, John Occhiato, who now leads the Kitchen's staff, was to work with ingredients a bit more modest than those used at Cucina, but to apply cooking techniques that are just as exacting. The pastas and entrees are somewhat mixed, but the changing list of small plates is as extensive as it is delightful: past favorites include raw hamachi drizzled with tangerine oil, lamb meatballs, fried baby artichokes, and saffron risotto balls filled with braised veal.
